Blueberry Swirl Cheesecake
Indulge in the creamy decadence of this **Blueberry Swirl Cheesecake**, a showstopping dessert that combines rich, velvety cream cheese filling with the vibrant sweetness of fresh blueberry compote. Nestled on a buttery graham cracker crust, this baked cheesecake boasts a mesmerizing marbled swirl created by gently blending the tangy blueberry sauce into the batter. It's baked to perfection using a water bath for an even, crack-free surface, then chilled to achieve its signature silky texture. Perfect for celebrations or satisfying a sweet tooth, this dessert pairs beautifully with a cup of coffee or tea. With its balance of flavors and stunning presentation, this cheesecake is as delightful to eat as it is to admire.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 85 grams Unsalted butter
- 680 grams Cream cheese (softened)
- 200 grams Granulated sugar
- 2 teaspoons Pure vanilla extract
- 120 grams Sour cream
- 3 units Large eggs
- 150 grams Blueberries (fresh or frozen)
- 2 tablespoons Powdered sugar
- 1 tablespoon Water
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for easier removal.
In a food processor, crush the graham crackers into fine crumbs. Add the melted butter and pulse until combined. Press this mixture evenly into the bottom of the prepared pan to form the crust. Chill the crust in the refrigerator while preparing the filling.
In a medium saucepan over low heat, combine the blueberries, powdered sugar, and water. Cook for 5-7 minutes, stirring occasionally, until the blueberries have released their juices and the mixture thickens slightly. Remove from heat and strain to remove solids if desired. Let the blueberry sauce cool.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Mix in the vanilla extract and sour cream until well combined.
Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix to avoid incorporating excess air.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Drizzle the cooled blueberry sauce over the surface of the batter. Use a toothpick or skewer to gently swirl the sauce into the batter, creating a marbled effect.
Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This creates a water bath to ensure even baking.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.
Gently run a knife around the edges of the cheesecake to loosen it before removing the springform pan. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
5370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.4 g | 501% | |
| Saturated Fat | 212.2 g | 1061% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1559 mg | 520% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 431.8 g | 157% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 340.2 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1006 mg | 77% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
