Blueberry Swirl Cheesecake
This elegant cheesecake features a buttery graham cracker crust, creamy vanilla filling, and a vibrant blueberry swirl, topped with a smooth sour cream layer, making it a perfect dessert for any occasion.
Ingredients
For the Crust
- 1.5 cups 1½ cups graham cracker crumbs
- 0.25 cups ¼ cup granulated sugar
- 0.33 cups ⅓ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz 24 oz cream cheese, softened
- 1 cup 1 cup granulated sugar
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 cups ½ cup sour cream
- 0.25 cups ¼ cup heavy cream
For the Blueberry Swirl
- 1 cup 1 cup fresh or frozen blueberries
- 2 tablespoons 2 tablespoons granulated sugar
- 1 tablespoon 1 tablespoon lemon juice
- 1 tablespoon 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Silky Topping
- 1 cup 1 cup sour cream
- 0.25 cups ¼ cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Prepare the Crust
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the pan to create an even crust.
- Bake for 10 minutes, then set aside to cool.
Make the Blueberry Swirl
- In a small saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice.
- Cook for 5–7 minutes, stirring occasionally, until the blueberries release their juices.
- Add the cornstarch mixture and cook for 1–2 minutes until thickened.
- Remove from heat and let cool completely.
Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until just combined.
- Pour the filling over the cooled crust and smooth the top.
Add the Blueberry Swirl
- Spoon small dollops of the blueberry mixture over the cheesecake filling.
- Using a knife or toothpick, gently swirl the blueberries into the batter to create a marbled pattern.
Bake the Cheesecake
- Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
Make the Silky Topping
- In a bowl, mix sour cream, powdered sugar, and vanilla extract until smooth.
- Spread evenly over the chilled cheesecake.
Notes
Garnish with fresh blueberries for extra color. Store covered in the refrigerator for up to 4–5 days. Ideal for making a day ahead.