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!
Ingredients
- Graham Cracker Crust:
- Cheesecake Filling:
- Blueberry Compote:
Instructions
- Preheat oven to 325°F (163°C).
- 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.
- 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.
- 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.
- Pour the cheesecake filling over the crust. Spoon dollops of blueberry compote on top and swirl gently with a toothpick or skewer.
- 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.
- 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.
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.