Description
Indulgent blueberry swirl cheesecake promises creamy bliss with each luxurious slice. Rich cream cheese mingles with sweet-tart blueberry ribbons, creating a dessert that whispers pure comfort and elegance for passionate bakers.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 8 ounces (226 grams) cream cheese
- 4 large eggs
- 1 cup blueberries
- 1/2 cup sugar
Supporting Ingredients:
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
Thickening and Flavoring Agents:
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Instructions
- Craft a buttery graham cracker foundation by combining crushed crackers with melted butter, pressing firmly into a springform pan. Bake at 325°F for 10 minutes to set the crust.
- Whip cream cheese until velvety, gradually incorporating sugar, eggs, and vanilla extract. Ensure the mixture is completely smooth and free of lumps.
- Simmer blueberries with sugar, lemon juice, and cornstarch over medium heat, creating a vibrant compote. Cook until the mixture thickens and berries break down slightly.
- Gently pour the cream cheese mixture over the pre-baked crust, maintaining an even layer.
- Drizzle the warm blueberry compote across the surface, using a knife to create elegant swirling patterns throughout the cheesecake.
- Bake at 325°F for approximately 45-50 minutes, watching for slight wobbling in the center when gently shaken.
- Remove from oven and allow to cool completely at room temperature for 1-2 hours to prevent cracking.
- Refrigerate for minimum 4 hours or overnight to allow the cheesecake to set and flavors to meld thoroughly.
- Before serving, run a knife around the pan’s edge to loosen, then carefully release the springform sides.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free batter without overmixing.
- For a gluten-free version, swap graham crackers with gluten-free cookie crumbs or ground nuts like almonds.
- Create a perfect swirl by gently dragging a toothpick or skewer through the blueberry compote in a zigzag pattern, avoiding overworking the design.
- Prevent cracks by baking the cheesecake in a water bath and allowing it to cool gradually at room temperature before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg