Best Blueberry Cheesecake Swirl
This Blueberry Cheesecake Swirl combines a rich, creamy cheesecake filling with a sweet blueberry compote swirled into a buttery graham cracker crust. A perfect dessert for any occasion!
Equipment
- 9-inch springform pan greased
- Mixing bowls
- Electric mixer
- Saucepan for blueberry compote
- Wire rack for cooling
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter melted
- 3 tbsp granulated sugar for crust
- 2 cups fresh blueberries
- 0.25 cup granulated sugar for blueberry compote
- 1 tbsp lemon juice freshly squeezed
- 1 tsp cornstarch mixed with 1 tbsp water
- 3 blocks cream cheese 8 oz each, softened
- 1 cup granulated sugar for cheesecake filling
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup sour cream
Instructions
- Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and 3 tbsp sugar. Press into a greased 9-inch springform pan and bake for 10 minutes. Let cool.
- In a saucepan over medium heat, combine blueberries, 1/4 cup sugar, and lemon juice. Simmer for 5 minutes until blueberries soften. Stir in cornstarch mixture and cook for another 2 minutes until thickened. Remove from heat and let cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream until combined.
- Pour the cheesecake filling over the crust. Drop spoonfuls of blueberry compote over the batter and swirl gently with a knife.
- Bake at 325°F (163°C) for 50 minutes, or until the center is slightly set. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly open.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
- Customization: Add lemon zest to the cheesecake batter for extra citrus flavor.
- Storage: Store in the refrigerator for up to 5 days.
- Serving Tip: Serve with fresh blueberries or whipped cream for an extra touch.