If you love classic cheesecake but want something a little extra, this blueberry swirl cheesecake is it. The creamy filling paired with a sweet-tart blueberry swirl creates a dessert that’s easy to make but perfect for serving to guests.
Related: PB coated peanut butter balls
Tools:
Springform pan
Large pan (that the springform pan can fit in)
1 small pot
Mixing bowl
Hand mixer or stand mixer
Ingredients
Graham Crackers
Create a classic, slightly sweet base that pairs perfectly with the creamy cheesecake filling.
Butter
Binds the crumbs together and adds rich flavor to the crust.
Sugar
Adds a touch of sweetness and helps the crust hold its shape.
Blueberries
Provide natural sweetness, color, and a fresh fruit flavor. Frozen blueberries work great and break down easily when cooked.
Sugar
Enhances the sweetness of the blueberries without overpowering them.
Lemon Juice
Adds brightness and balances the richness of the cheesecake.
Cornstarch
Thickens the blueberry mixture so it swirls beautifully through the cheesecake.
Cream Cheese
The foundation of the cheesecake, creating a smooth, rich, and creamy texture.
Sugar
Sweetens the filling while allowing the tang of the cream cheese to shine through.
Vanilla Extract
Adds warmth and depth to the overall flavor.
Eggs
Help set the cheesecake and give it structure while keeping it creamy.
Sour Cream or Greek Yogurt
Adds a slight tang and extra creaminess, balancing the sweetness.
Heavy Cream
Creates a rich, silky texture and smooth finish.
Instructions
Preheat oven to 325
Mix all crust ingredients together
Press the crust into the bottom of a 9 inch springform pan
Bake for 10 minutes
Set aside the crust
In a small pot boil blueberry ingredients for 15 minutes
In a separate bowl beat cream cheese, sugar, and vanilla until well combined
Mix in eggs, sour cream and heavy cream until just combined
Pour the creamy filling on top of the graham cracker crust and spread flat
Drop spoonfuls of the blueberry mixture on top of the cheesecake
Using a knife, draw figure 8’s to swirl the blueberries in
Cover the bottom of the springform pan with tinfoil
Put a large pan on the oven rack you plan to use for your cheesecake
Boil a pot of water and pour the water into the large pan
Add the tinfoil wrapped cheesecake to the water bath pan
Bake for 1 hour
Then with the oven off, open the door slightly and leave the cheesecake inside for one hour
Chill at least 2 hours. Keep refrigerated
Related: Blueberry white chocolate cookies
Blueberry Swirl Cheesecake
Equipment
- Springform pan
- Large pan (that the springform pan can fit in)
- 1 small pot
- Mixing bowl
- Hand mixer or stand mixer
Ingredients
Crust:
- 1 package graham crackers 8 crushed
- 1/2 cup butter melted
- 2 tbsp sugar
Swirl:
- 1 cup blueberries frozen
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Cheesecake:
- 24 oz cream cheese softened
- 3/4 cup sugar
- 2 tsp vanilla
- 3 eggs
- 1/2 cup sour cream or Greek yogurt
- 1/3 cup heavy cream
Instructions
- Preheat oven to 325
- Mix all crust ingredients together
- Press the crust into the bottom of a 9 inch springform pan
- Bake for 10 minutes
- Set aside the crust
- In a small pot boil blueberry ingredients for 15 minutes
- In a separate bowl beat cream cheese, sugar, and vanilla until well combined
- Mix in eggs, sour cream and heavy cream until just combined
- Pour the creamy filling on top of the graham cracker crust and spread flat
- Drop spoonfuls of the blueberry mixture on top of the cheesecake
- Using a knife, draw figure 8’s to swirl the blueberries in
- Cover the bottom of the springform pan with tinfoil
- Put a large pan on the oven rack you plan to use for your cheesecake
- Boil a pot of water and pour the water into the large pan
- Add the tinfoil wrapped cheesecake to the water bath pan
- Bake for 1 hour
- Then with the oven off, open the door slightly and leave the cheesecake inside for one hour
- Chill at least 2 hours. Keep refrigerated
