Blueberry Cheesecake (Print Version)
# Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
1/2 cup melted butter.
03 -
3 tbsp sugar (for crust).
04 -
16 oz cream cheese, softened.
05 -
1 cup sugar (for filling).
06 -
3 large eggs.
07 -
1 tsp vanilla extract.
08 -
1/2 cup sour cream.
09 -
1 1/2 cups fresh or frozen blueberries.
10 -
1/4 cup sugar (for blueberry sauce).
11 -
2 tbsp water.
12 -
1 tbsp lemon juice.
13 -
1 tsp cornstarch (mixed with 1 tbsp water).
# Instructions:
01 -
Preheat oven to 325°F (163°C).
02 -
Mix graham cracker crumbs, melted butter, and 3 tbsp of sugar. Press the mixture into the bottom of a springform pan.
03 -
In a saucepan over medium heat, combine blueberries, sugar, water, and lemon juice. Bring to a simmer, then stir in the cornstarch slurry. Cook until thickened and let cool.
04 -
In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Add vanilla extract and sour cream, mixing until well combined.
05 -
Pour half of the cheesecake filling over the crust. Drizzle half of the blueberry sauce on top and swirl with a knife. Add the remaining filling and repeat the swirl with the remaining blueberry sauce.
06 -
Bake for 50-60 minutes, or until the center is set. Turn off the oven and cool the cheesecake inside with the door slightly open.
07 -
Once fully cooled, refrigerate for at least 4 hours or overnight.
08 -
Garnish with fresh blueberries before serving.
# Notes:
01 -
This Blueberry Swirl Cheesecake is a creamy, delicious dessert with a delightful blueberry swirl that adds a sweet and tangy flavor to each bite.