Strawberry Red Velvet Cheesecake

A Symphony of Flavors and Textures

Imagine a dessert that marries the deep, slightly cocoa-kissed notes of red velvet cake with the luxurious, smooth embrace of classic cheesecake. That’s exactly what this Strawberry Red Velvet Cheesecake delivers. It’s not just a dessert; it’s an experience. The vibrant ruby hue of the red velvet base, studded with a rich, creamy cheesecake layer, and adorned with glistening fresh strawberries and a ruby-red glaze, creates a showstopper for any occasion. This recipe is designed to guide you through creating a dessert that’s as beautiful as it is delicious, offering a delightful contrast of textures and a harmonious blend of sweet, tangy, and subtly chocolatey flavors.

The Art of Choosing Your Ingredients

The success of any great dessert lies in the quality and careful selection of its ingredients. For this Strawberry Red Velvet Cheesecake, we’ve broken down the components to ensure clarity and offer flexibility where possible.

For the Red Velvet Crust:

• 2 cups (250g) Graham Cracker Crumbs: The sturdiest of crumbs, providing a classic base. (Alternative: Digestive biscuits or Oreos for a chocolate twist.)
• 1/4 cup (50g) Granulated Sugar: Balances the richness and enhances crispness.
• 6 tablespoons (85g) Unsalted Butter, melted: Binds everything together into a cohesive, slightly sweet foundation.
• 1 tablespoon Unsweetened Cocoa Powder: For that signature subtle red velvet chocolate essence.
• 1 teaspoon Red Food Coloring (gel or liquid): To achieve that iconic, vibrant red hue. Gel coloring provides a more intense color without thinning the mixture.
• 1/2 teaspoon White Vinegar: Reacts with cocoa powder to enhance the red color.

For the Cheesecake Filling:

• 3 (8-ounce) packages Cream Cheese, softened: The heart of the cheesecake, ensuring a velvety smooth texture. Ensure it’s at room temperature for seamless blending.
• 1 1/4 cups (250g) Granulated Sugar: For sweetness and structure.
• 3 large Eggs, room temperature: Act as binders, adding richness and stability.
• 1 teaspoon Vanilla Extract: A timeless aromatic that complements both red velvet and cheesecake.
• 1/2 cup (120ml) Sour Cream, room temperature: Adds moisture and a subtle tang, contributing to a lusciously creamy texture. (Alternative: Full-fat Greek yogurt.)
• 1 teaspoon White Vinegar: Enhances the red velvet color.
• 1 tablespoon Unsweetened Cocoa Powder: Reinforces the red velvet flavor profile.
• 1 teaspoon Red Food Coloring (gel or liquid): For that signature vibrant red.

For the Strawberry Topping:

• 2 cups Fresh Strawberries, hulled and sliced: The star of the topping, offering a burst of fresh, fruity sweetness and a beautiful visual appeal. (Frozen strawberries can be used but may result in a more watery texture.)
• 1 tablespoon Granulated Sugar: To slightly sweeten and draw out the juices from the strawberries.
• 1 teaspoon Lemon Juice: Adds a bright, zesty note that cuts through the sweetness.

For the Strawberry Glaze:

• 1/2 cup Strawberry Jam or Preserves: The base for a glossy, intensely flavored glaze. (Choose a good quality jam for best results.)
• 1 tablespoon Water: To thin the jam to a pourable consistency.
• Optional: A few drops of red food coloring for an extra vibrant hue.

Compared to a standard cheesecake which might take around 1.5 to 2 hours total, this Strawberry Red Velvet Cheesecake requires a bit more time due to the layering and glazing. However, the hands-on prep time remains manageable, and the extended chilling time is crucial for setting the perfect texture.

Crafting Your Masterpiece: Step-by-Step

Step 1: Prepare the Red Velvet Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cocoa powder. Pour in the melted butter and stir until the crumbs are evenly moistened, resembling wet sand. In a small separate bowl, whisk together the red food coloring and white vinegar. Pour this mixture over the crumb mixture and toss until the crumbs are a uniform, vibrant red. Gently press this mixture into the bottom of a 9-inch springform pan, ensuring an even layer. You can use the bottom of a glass or measuring cup to pack it down firmly.

Step 2: Bake the Crust

Preheat your oven to 350°F (175°C). Bake the prepared crust for 8-10 minutes, until it’s firm and lightly fragrant. This step helps set the crust and prevent it from becoming soggy. Remove from the oven and let it cool completely on a wire rack while you prepare the filling.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and free of lumps. Gradually add the granulated sugar and continue beating until well combined and creamy. Beat in the eggs one at a time, mixing just until each is incorporated. Be careful not to overmix at this stage, as excessive air can cause cracks. Stir in the vanilla extract, sour cream, white vinegar, cocoa powder, and red food coloring until you achieve a smooth, uniform red batter. Again, avoid overmixing.

Step 4: Assemble and Bake

Pour the vibrant red cheesecake filling evenly over the cooled red velvet crust in the springform pan. Smooth the top with a spatula. For even baking and to prevent cracking, I highly recommend using a water bath. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (multiple layers are best). Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan, about halfway up the sides of the springform pan. Bake in the preheated oven for 60-75 minutes, or until the edges are set but the center has a slight wobble. An instant-read thermometer inserted into the center should read 150°F (65°C).

Step 5: Chill the Cheesecake

Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. This gradual cooling also helps prevent cracks. After the hour, remove the cheesecake from the water bath and let it cool completely on a wire rack. Once at room temperature, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely firm and chilled.

Step 6: Prepare the Strawberry Topping

In a small bowl, gently toss the fresh sliced strawberries with the granulated sugar and lemon juice. Let them sit for about 15-20 minutes, allowing the sugar to draw out their juices, creating a lovely syrupy base. This step enhances the fresh strawberry flavor and creates a beautiful, slightly macerated topping.

Step 7: Prepare the Strawberry Glaze

In a small saucepan over low heat, gently warm the strawberry jam or preserves with the water. Stir constantly until the jam is smooth and pourable. If you desire a more intense red color, stir in a few drops of red food coloring. Strain the glaze through a fine-mesh sieve if you prefer a perfectly smooth finish, or leave it rustic with small fruit pieces. Let it cool slightly before using.

Step 8: Decorate and Serve

Once the cheesecake is thoroughly chilled, carefully run a knife around the edge of the springform pan and release the sides. Arrange the prepared fresh strawberries artistically over the top of the chilled cheesecake. Drizzle the slightly cooled strawberry glaze over the strawberries and the surface of the cheesecake. Allow the glaze to set for a few minutes before slicing and serving. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut.

Nutritional Snapshot

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical slice of Strawberry Red Velvet Cheesecake contains approximately:

• Calories: 450-600 kcal
• Fat: 30-40g (Saturated Fat: 18-25g)
• Carbohydrates: 40-50g (Sugar: 30-40g)
• Protein: 8-12g
• Sodium: 200-300mg

This is a rich dessert, best enjoyed in moderation as part of a balanced diet.

Smarter Swaps for a Lighter Indulgence

Craving the flavor without all the richness? Consider these adjustments:

• Crust: Use a single layer of crushed cookies or even a nut-based crust (like almond flour and a touch of butter) for a lower-carb option.
• Cream Cheese: Substitute a portion of the full-fat cream cheese with Neufchâtel cheese or reduced-fat cream cheese. Be aware this might slightly alter the texture; room temperature is key.
• Sugar: Reduce the sugar in the filling by a quarter cup, or experiment with a sugar substitute like erythritol or stevia, adjusting to taste.
• Topping: Skip the glaze and opt for fresh fruit only. Or, use a sugar-free strawberry jam for the glaze.

Perfect Pairings and Presentation

This Strawberry Red Velvet Cheesecake is a star on its own, but can be wonderfully complemented. Serve a generous slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A small sprig of fresh mint adds a final touch of elegance. For a truly decadent experience, consider serving alongside a glass of Moscato d’Asti or a sparkling rosé.

Common Mistakes to Avoid

• Overmixing the Batter: This incorporates too much air, leading to cracks and a porous texture. Mix just until combined.
• Ingredients Not at Room Temperature: Cold cream cheese and eggs won’t emulsify properly, resulting in a lumpy or curdled filling.
• Sudden Temperature Changes: Rapid cooling (like immediately removing from oven and putting in fridge) can cause cracks. Gradual cooling is key.
• Cutting the Cheesecake While Too Cold: Allow it to sit at room temperature for 15-20 minutes before slicing for cleaner cuts.

Keeping It Fresh

Store any leftover Strawberry Red Velvet Cheesecake tightly covered in the refrigerator. It will keep well for up to 3-4 days. Freezing is an option; however, the texture of the cheesecake may change slightly upon thawing, especially the creaminess. If freezing, wrap individual slices or the entire cheesecake tightly in plastic wrap and then in aluminum foil before placing in an airtight container for up to 1-2 months. Thaw overnight in the refrigerator before serving.

A Slice of Heaven Awaits!

This Strawberry Red Velvet Cheesecake is more than just a dessert; it’s a celebration of flavor, color, and texture. From its vibrant red velvet crust to its creamy, tangy cheesecake core and the delightful fresh strawberry topping, every bite is a journey. Whether you’re a seasoned baker or embarking on your cheesecake adventure, this recipe offers a rewarding outcome that is sure to impress. Don’t wait for a special occasion – create your own moment of joy with this magnificent creation. Give it a try and let the delightful flavors whisk you away!

Frequently Asked Questions

_What’s the best way to get a perfect red color for the red velvet part?_

Using a gel food coloring is highly recommended as it’s more concentrated than liquid coloring, allowing you to achieve a vibrant red without adding too much liquid, which could affect the batter consistency. Ensure you mix it thoroughly into the batter.

_Why is my cheesecake cracking?_

Cracking is often due to overmixing, overbaking, or rapid temperature changes. Using a water bath, gradual cooling in the oven, and ensuring ingredients are at room temperature can significantly minimize this.

_Can I make this cheesecake ahead of time?_

Yes, absolutely! In fact, it’s best made at least a day in advance. The chilling time allows the flavors to meld and the texture to set perfectly. You can add the topping and glaze just before serving.

_Can I use a different type of cookie for the crust?_

Certainly! Chocolate cookies like Oreos (filling removed or included, depending on preference) or vanilla wafers would also work beautifully for the crust, offering a slightly different flavor profile that pairs well with red velvet.

_How do I make sure the cheesecake doesn’t stick to the pan?_

Using a springform pan is essential. For extra security, you can lightly grease the sides of the pan before assembling the crust and filling, or line the sides with parchment paper. Always run a thin knife around the edge before releasing the springform clasp.

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Strawberry Red Velvet Cheesecake

• Author: Chef Mia

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Description

Strawberry Red Velvet Cheesecake is a stunning dessert that combines the rich, cocoa-infused flavor of red velvet cake with the creamy decadence of cheesecake. Topped with fresh strawberries and a glossy strawberry glaze, this elegant treat is perfect for birthdays, holidays, or any time you want to impress your guests.

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Ingredients

• For the Red Velvet Cake Base:
• For the Cheesecake Layer:
• For the Strawberry Topping:

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Instructions

1. Prepare the Red Velvet Cake Base:Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.In a medium bowl, sift together flour, baking soda, cocoa powder, and salt. Set aside.In a large bowl, cream the softened butter, oil, and sugar until light and fluffy. Beat in the egg and vanilla.Mix in buttermilk, red food coloring, and vinegar. Gradually add the dry ingredients, mixing until just combined.Pour the batter into the pan and bake for 15-20 minutes, or until a toothpick comes out clean. Let cool completely.
2. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
3. In a medium bowl, sift together flour, baking soda, cocoa powder, and salt. Set aside.
4. In a large bowl, cream the softened butter, oil, and sugar until light and fluffy. Beat in the egg and vanilla.
5. Mix in buttermilk, red food coloring, and vinegar. Gradually add the dry ingredients, mixing until just combined.
6. Pour the batter into the pan and bake for 15-20 minutes, or until a toothpick comes out clean. Let cool completely.
7. Prepare the Cheesecake Layer:Lower the oven temperature to 325°F (160°C).In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well. Stir in vanilla extract.Pour the cheesecake batter over the cooled red velvet base and smooth the top.Bake for 40-45 minutes, or until the center is set but slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
8. Lower the oven temperature to 325°F (160°C).
9. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well. Stir in vanilla extract.
10. Pour the cheesecake batter over the cooled red velvet base and smooth the top.
11. Bake for 40-45 minutes, or until the center is set but slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
12. Add the Strawberry Topping:Arrange halved strawberries on top of the chilled cheesecake.Warm the strawberry glaze and drizzle it over the strawberries for a shiny finish.Optionally, garnish with whipped cream before serving.
13. Arrange halved strawberries on top of the chilled cheesecake.
14. Warm the strawberry glaze and drizzle it over the strawberries for a shiny finish.
15. Optionally, garnish with whipped cream before serving.

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Notes

For a smoother cheesecake, make sure all ingredients are at room temperature before mixing.
To prevent cracks, bake the cheesecake in a water bath.
Store leftovers in the fridge for up to 4-5 days or freeze for up to 2 months.
Add extra flair with white chocolate shavings, melted chocolate drizzle, or powdered sugar.

Blueberry Swirl Cheesecake

Craving a Dessert That’s Both Showstopping and Delicious?

Are you searching for that perfect dessert that whispers elegance and screams flavor? In a world of quick fixes and ordinary sweets, the quest for a truly memorable dessert can feel never-ending. But what if we told you that the answer to your dessert dreams—a creamy, fruity, and undeniably decadent Blueberry Swirl Cheesecake—is within your reach? This isn’t just any cheesecake; it’s a harmonious blend of a buttery graham cracker crust, a silken cream cheese filling, and vibrant swirls of homemade blueberry compote. It’s the kind of dessert that garners oohs and aahs at every gathering, yet is surprisingly approachable for the home baker. Whether you’re a seasoned baker looking to perfect your technique or a beginner ready to tackle a showstopper, this recipe promises a guaranteed impress. Get ready to create a dessert that’s as stunning to look at as it is delightful to devour!

Ingredients to Create Your Blueberry Swirl Dream

Crafting the perfect Blueberry Swirl Cheesecake requires attention to detail and the freshest ingredients. Here’s what you’ll need to bring this magical dessert to life, with a few notes for your baking convenience.

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs: These form the crunchy, buttery foundation. (Roughly 14-16 full graham crackers, pulsed in a food processor until fine crumbs). Substitution: Digestive biscuits or shortbread cookies work beautifully too.
• 1/4 cup granulated sugar: Adds a touch of sweetness to complement the crust.
• 1/2 cup unsalted butter, melted: This is the binder that holds your crust together, imbuing it with rich, buttery flavor. Ensure it’s fully melted and slightly cooled.

For the Blueberry Swirl Compote:

• 2 cups fresh or frozen blueberries: The star of our swirl! They release a gorgeous color and sweet-tart flavor. If using frozen, no need to thaw them beforehand.
• 1/4 cup granulated sugar: Balances the tartness of the blueberries and helps create a syrupy consistency. Adjust to your sweetness preference.
• 1 tablespoon fresh lemon juice: Brightens the blueberry flavor and adds a subtle tang.
• 1 teaspoon cornstarch (optional, for thickening): If you prefer a thicker compote, this is your secret weapon. Mix with 1 tablespoon of cold water before adding to the blueberries.

For the Cream Cheese Filling:

• 3 (8-ounce) packages cream cheese, softened: The heart of our cheesecake! Ensure it’s at room temperature for a perfectly smooth, lump-free filling. Cold cream cheese is the enemy of creamy cheesecake.
• 1 1/4 cups granulated sugar: Sweetness that balances the tang of the cream cheese.
• 3 large eggs, at room temperature: They provide structure and richness. Like the cream cheese, room temperature is key for seamless incorporation.
• 1 teaspoon vanilla extract: Adds that classic, warm aroma and flavor.
• 1/2 cup sour cream, at room temperature: Contributes a luscious tang and creamy texture. Full-fat sour cream is recommended.

Timing is Everything for a Perfect Cheesecake

Compared to many other cheesecake recipes that might require extensive cooling periods or multi-day processes, this Blueberry Swirl Cheesecake is relatively streamlined. The preparation of the compote can even be done while the crust bakes, saving you precious time. The longest wait is for the chilling, but that’s just anticipation for deliciousness!

Step-by-Step Instructions

Step 1: Preheat and Prep

First things first, let’s get our oven ready for baking. Preheat your oven to 350°F (175°C). If you plan to use a water bath (highly recommended for even baking and preventing cracks), prepare your springform pan now. Wrap the outside of your 9-inch springform pan tightly with a couple of layers of heavy-duty aluminum foil to make it waterproof. This step is crucial if you opt for the water bath method.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened, resembling wet sand. Press this mixture firmly and evenly into the bottom and slightly up the sides of your prepared springform pan. You can use the bottom of a glass or a measuring cup to help compact it. Place the crust in the freezer for about 10-15 minutes while you prepare the blueberry compote and filling. This helps it set and become wonderfully crisp.

Step 3: Prepare the Blueberry Compote

In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. If using cornstarch, whisk it with cold water in a small bowl until smooth and set aside. Heat the blueberry mixture over medium heat, stirring occasionally, until the blueberries begin to burst and release their juices, about 5-7 minutes. If using cornstarch, stir it into the bubbling blueberry mixture and continue to cook for another 1-2 minutes until the compote has thickened slightly. Remove from heat and let it cool completely. You may want to mash some of the blueberries with a fork for a chunkier texture, or blend for a smoother swirl.

Step 4: Make the Cream Cheese Filling

In a large bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), beat the softened cream cheese on medium speed until it’s completely smooth and creamy, with no lumps. Gradually add the granulated sugar and continue beating until well combined and smooth, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, mixing just until each egg is incorporated. Be careful not to overmix once the eggs are added, as this can incorporate too much air, leading to cracks. Stir in the vanilla extract and then the sour cream until just combined and the batter is smooth and luscious.

Step 5: Assemble the Cheesecake

Pour about half of the cream cheese filling over the prepared crust. Dollop about half of the cooled blueberry compote over the cream cheese layer. Drizzle the remaining half of the cream cheese filling over the compote, and then dollop the rest of the compote on top. Use a skewer or a knife to gently swirl the compote into the cream cheese, creating beautiful marbled patterns. Don’t over-swirl, you want distinct ribbons of blueberry!

Step 6: Bake Your Masterpiece

If using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. If not using a water bath: Place the springform pan directly onto the center rack of the preheated oven. Bake for 70-80 minutes, or until the edges are set and the center is just slightly jiggly when the pan is gently nudged. A slight wobble is good; a liquid center is not.

Step 7: Cool and Chill

Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This slow cooling process helps prevent cracking. After the hour, carefully remove the cheesecake from the oven (and water bath, if used). Remove the foil from the pan. Let it cool completely on a wire rack at room temperature. Once fully cooled, cover the cheesecake tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set completely and develop its signature dense, creamy texture.

Nutritional Information (Estimated Per Serving)

While specific values can vary based on exact ingredients and portion sizes, a typical slice of this Blueberry Swirl Cheesecake contains approximately:

• Calories: 400-500 kcal
• Fat: 25-35g
• Saturated Fat: 15-20g
• Carbohydrates: 35-45g
• Sugar: 25-35g
• Protein: 6-9g
• Cholesterol: 100-150mg

Healthier Alternatives for a Lighter Indulgence

Looking to make this decadent dessert a little lighter without sacrificing flavor? Try these swaps:

• Crust: Use crushed whole wheat graham crackers or even a blend of almond flour and oats for a nuttier, fiber-rich crust sweetened with a touch less sugar. Reduce butter slightly or use a bit of applesauce for binding.
• Cream Cheese: Substitute half of the cream cheese with reduced-fat cream cheese or even Neufchâtel cheese. For a significant reduction, try a blend of Greek yogurt and a reduced-fat cream cheese.
• Sugar: Reduce the overall sugar content in both the crust and filling. Use natural sweeteners like a touch of maple syrup or honey in your compote, or a sugar substitute in the filling if you’re comfortable using them.
• Sour Cream: Full-fat Greek yogurt offers a similar tang and creaminess with more protein and less fat.

Remember, these adjustments might slightly alter the texture, but the delicious blueberry swirl will still shine through!

Serving Suggestions for Maximum Delight

This Blueberry Swirl Cheesecake is a star on its own, but here are a few ideas to elevate your serving:

• Fresh Berries: Garnish with a handful of fresh blueberries, raspberries, or a mix of berries for a vibrant contrast.
• Whipped Cream: A dollop of lightly sweetened whipped cream is a classic and welcome accompaniment.
• Mint Garnish: A sprig of fresh mint adds a pop of color and freshness.
• Sauce Drizzle: If you have any extra blueberry compote, a little extra drizzle on the plate looks beautiful.

Common Mistakes to Avoid

Preventing common cheesecake woes will ensure your success:

• Overmixing the Batter: This incorporates too much air, leading to cracks and a coarser texture. Mix eggs just until combined.
• Using Cold Ingredients: Cream cheese, eggs, and sour cream *must* be at room temperature for a smooth, homogenous filling.
• Opening the Oven Door Too Soon: Avoid opening the oven frequently during baking, and allow for gradual cooling in the oven at the end.
• Not Chilling Enough: Cheesecake needs ample time in the refrigerator to fully set and develop its signature dense, creamy texture. Patience is key!
• Skipping the Water Bath (if you’re prone to cracks): While not strictly necessary, a water bath provides gentle, even heat distribution, crucial for preventing cracks.

Storing Your Blueberry Swirl Cheesecake

To keep your cheesecake fresh and delicious:

• Refrigeration: Store leftover cheesecake, covered tightly with plastic wrap or in an airtight container, in the refrigerator for up to 3-4 days.
• Freezing: Unfrosted cheesecake freezes well. Wrap individual slices or the whole cheesecake tightly in plastic wrap, then in aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving.

The Sweetest Ending

The Blueberry Swirl Cheesecake is more than just a dessert; it’s an experience. The journey from a buttery crust to a rich, creamy filling swirled with vibrant blueberry goodness is incredibly rewarding. It’s a testament to how simple ingredients, when treated with care, can create something truly spectacular. So, gather your ingredients, embrace the process, and prepare to wow yourself and your loved ones. Don’t just bake a cake; bake a memory! Ready to dive into creating this masterpiece? Your kitchen awaits its next delicious adventure!

Frequently Asked Questions

Blueberry Swirl Cheesecake

• Author: Chef Mia

Print Recipe

Pin Recipe

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Description

This Blueberry Swirl Cheesecake is a creamy and fruity dessert that’s perfect for any occasion. With a velvety cream cheese filling swirled with a sweet blueberry compote and a buttery graham cracker crust, it’s as stunning as it is delicious. Whether served at a party or enjoyed as a treat for yourself, this cheesecake is guaranteed to impress!

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Ingredients

• Graham Cracker Crust:
• Cheesecake Filling:
• Blueberry Compote:

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Instructions

1. Preheat oven to 325°F (163°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. To make the blueberry compote, heat blueberries, sugar, water, and lemon juice in a small saucepan. Simmer until slightly thickened, then stir in the cornstarch slurry. Let cool.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract.
5. Pour the cheesecake filling over the crust. Spoon dollops of blueberry compote on top and swirl gently with a toothpick or skewer.
6. Place the springform pan in a water bath and bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
7. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight before serving.

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Notes

Store leftovers in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
For added texture, sprinkle chopped nuts like almonds or pecans on top.
Substitute raspberries or blackberries for blueberries if desired.