Description
This blueberry swirl cheesecake is perfect for birthdays, Easter, brunches, and elegant dinner party desserts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup blueberries
- 2 tbsp lemon juice
- 2 tbsp sugar (for swirl)
- 1 tsp cornstarch
Instructions
- Preheat oven to 325°F and prepare a springform pan.
- Mix graham crumbs with butter and press into the pan; chill.
- Beat cream cheese until smooth, add sugar, eggs, sour cream, and vanilla.
- Cook blueberries with lemon juice, sugar, and cornstarch until thickened.
- Pour cheesecake batter into crust and swirl in the blueberry sauce.
- Place pan in water bath and bake for 55–65 minutes.
- Cool in oven for 1 hour, then chill in fridge for 4 hours or overnight.
- Top with extra blueberries and serve chilled.
Notes
- Use full-fat dairy for best texture.
- A water bath helps prevent cracks.
- You can substitute blueberry jam for a shortcut swirl.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg