Description
A rich and creamy blueberry cheesecake with a buttery graham crust and a vibrant blueberry swirl, perfectly balanced between sweet and tangy flavors.
Ingredients
- 3 cups blueberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1 tablespoon granulated sugar
- 750 g cream cheese, room temperature
- 2 cups sour cream or Greek yogurt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- In a saucepan, cook blueberries and sugar. Add a mixture of water and cornstarch, stirring until thickened. Let cool.
- Preheat oven to 163°C (325°F) and line a 9-inch springform pan.
- Mix graham crumbs, melted butter, and sugar, then press into the pan. Bake 10–12 minutes and cool. Lower oven to 135°C (275°F).
- Beat cream cheese until smooth, then mix in sour cream, sugar, eggs, and vanilla.
- Divide batter and mix 1/2 cup blueberry sauce into one portion.
- Pour blueberry batter into crust, then plain batter on top.
- Drop spoonfuls of sauce and swirl gently.
- Bake for 1.5 to 2 hours until edges are set and center slightly jiggly.
- Turn off oven and let cheesecake sit inside for 1 hour.
- Cool completely, then refrigerate at least 8 hours before serving.
Notes
- Use room temperature ingredients for a smooth filling.
- Do not skip chilling time for proper setting.
- Frozen blueberries work well.
- Store in refrigerator up to 5 days.
- Freeze up to 3 months if needed.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
