Blueberry Swirl Cheesecake

Sep 29, 2013
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Another great cheesecake recipe for you all to try ;)

  • 1-1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • CRUST:
  • 1 cup graham cracker crumbs (about 16 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
In a small saucepan, combine the blueberries, sugar and lemon juice.​
Cook and stir over medium heat for 5 minutes or until the berries​
are softened. Combine cornstarch and water until smooth; stir into​
the blueberry mixture. Bring to a boil; cook and stir for 2 minutes​
or until thickened. Remove from the heat; cool to room temperature.​
Transfer to a blender; cover and process until smooth. Set aside.​

For crust, in a small bowl, combine the crumbs and sugar; stir in the​
butter. Press onto the bottom of a greased 9-in. springform pan.​
Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool​
on a wire rack.​

In a large bowl, beat cream cheese and sugar until smooth. Beat in​
the sour cream, flour and vanilla. Add eggs; beat on low speed just​
until combined. Pour filling over crust. Drizzle with blueberry​
mixture; cut through batter with a knife to swirl.​

Return pan to baking sheet. Bake at 350° for 1 hour or until​
center is almost set. Cool on a wire rack for 10 minutes. Carefully​
run a knife around the edge of pan to loosen; cool 1 hour longer.​
Refrigerate overnight.

Refrigerate leftovers. Yield: 12 servings.​


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