Description
This blueberry swirl cheesecake is perfectly tangy and sweet with a divine lemon-blueberry sauce.
Ingredients
- FOR THE BLUEBERRY SAUCE:
- 1 teaspoon Cornstarch
- 2 teaspoons Warm Water
- 1 teaspoon Lemon Juice
- 2 cups Fresh Or Frozen Blueberries
- 2 Tablespoons Sugar
- FOR THE GRAHAM CRACKER CRUST:
- 1-½ cup Graham Cracker Crumbs
- 6 Tablespoons Butter, Melted And Cooled
- ½ cups Sugar
- FOR THE CHEESECAKE FILLING:
- 24 ounces, weight Cream Cheese, Softened To Room Temperature
- 1-½ cup Sugar
- 2 Tablespoons Flour
- 1 cup Sour Cream
- 2 teaspoons Vanilla Extract
- ⅓ teaspoons Lemon Juice
- 3 whole Large Eggs, Softened To Room Temperature
Preparation
Preheat oven to 350°F. Spray a 9-inch springform pan generously with nonstick cooking spray. Cover the bottom and sides with two layers of aluminum foil or heavy-duty aluminum foil.
Boil water for the water bath.
For the blueberry sauce:
In a small bowl, whisk cornstarch, warm water, and lemon juice until cornstarch is dissolved.
In a small saucepan, add blueberries and sugar and stir over medium-low heat until blueberries release their juices, about 3 minutes. Add the cornstarch mixture to the blueberries and bring to a boil. Stir constantly while simmering until the sauce thickens, about 5–10 minutes.
Drain the sauce into a small bowl using a strainer and set aside. Keep the blueberries and sauce for serving.
For the graham cracker crust:
Use a food processor to combine graham crackers, melted butter, and sugar. Use the bottom of a measuring cup to evenly press the crust into the bottom of the prepared springform pan and up the sides slightly. Prebake the crust at 350ºF for 10 minutes while you make the filling.
For the cheesecake filling:
Use a handheld electric mixer to beat softened cream cheese, sugar, and flour until smooth and creamy. Add sour cream, vanilla, and lemon juice and mix until smooth. Add eggs one at a time, mixing until just combined after each addition. Do not over-mix.
Pour filling into the prepared crust. Dot the top with the blueberry sauce and use a toothpick, butter knife, or chopstick to make a swirl pattern. Reserve the remaining sauce for serving.
Place the springform pan inside a large roasting dish and fill with 1 to 2 inches of boiling water. Bake the cheesecake in the preheated oven for 50–60 minutes until the sides are puffed up and the cheesecake is only slightly wobbly in the center.
Once the cheesecake is done baking, turn the oven off and crack the door slightly. Leave the cheesecake in the oven for 1 hour.
Remove the cheesecake from the oven and allow to cool completely before placing in the refrigerator. Refrigerate at least 3 hours or overnight before serving.
Notes:
• Using room temperature ingredients is very important to avoid cheesecake cracks. Allow cream cheese, sour cream, and eggs to sit on the counter for at least 1 hour and up to hours before using.
• Do not open the oven door while the cheesecake bakes.
• Do not over-mix the filling once the eggs are added.
• The water bath is used to prevent cheesecake cracks.
