Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Blueberry Sauce:

• 1 cup fresh or frozen blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

For the Topping:

• Fresh blueberries
• Whipped cream

Instructions

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C).
   • Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
   • Bake for 10 minutes, then remove from the oven and let it cool.
2. Make the Blueberry Sauce:
   • In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat.
   • Cook until the blueberries release their juices, about 5 minutes.
   • Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes.
   • Remove from heat and let it cool.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese and sugar until smooth.
   • Add the eggs one at a time, mixing well after each addition.
   • Mix in the vanilla extract and sour cream until the mixture is creamy and smooth.
4. Assemble the Cheesecake:
   • Pour half of the cheesecake filling over the prepared crust.
   • Drop spoonfuls of the blueberry sauce over the filling and use a knife to create swirls.
   • Pour the remaining cheesecake filling over the top and add more blueberry sauce, swirling again with a knife.
5. Bake the Cheesecake:
   • Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour.
6. Chill the Cheesecake:
   • Remove the cheesecake from the oven and let it cool to room temperature.
   • Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
7. Serve:
   • Before serving, top the cheesecake with fresh blueberries and whipped cream.
   • Slice and enjoy!

This cheesecake is sure to impress with its beautiful swirl design and delicious flavor. Enjoy your homemade blueberry swirl cheesecake!

For more details, visit the full recipe

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