If you’re searching for a dessert that’s both elegant and indulgent, the Blueberry Swirl Cheesecake is a showstopper. This rich, creamy cheesecake is elevated by a vibrant swirl of homemade blueberry compote, creating a harmonious blend of tart and sweet in every bite. Whether you’re planning a dinner party, a birthday, or just craving something truly special, this cheesecake delivers both in taste and presentation. The contrasting flavors and beautiful marbled look make it a centerpiece-worthy treat that’s surprisingly simple to make. Impress your guests and satisfy your sweet tooth with this irresistible, fruit-enhanced cheesecake recipe.
Ingredients
For the crust:
- 1 and ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the blueberry swirl:
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.
- Make the crust by combining graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan, pressing slightly up the sides. Bake the crust for 10 minutes, then set aside to cool.
- Prepare the blueberry swirl by adding the blueberries, sugar, and lemon juice to a small saucepan over medium heat. Cook until the berries start to break down and release their juices, about 5-7 minutes.
- Thicken the blueberry mixture by stirring in the cornstarch slurry. Simmer for another 2-3 minutes until it thickens to a jam-like consistency. Remove from heat and allow to cool.
- Begin the cheesecake filling by beating the cream cheese in a large mixing bowl until smooth and fluffy. Add the sugar and mix until fully incorporated.
- Mix in the eggs one at a time, ensuring each egg is fully blended before adding the next. Scrape down the sides of the bowl as needed to keep the batter smooth.
- Add the vanilla, sour cream, and flour to the mixture and beat until just combined. Avoid over-mixing to prevent cracking during baking.
- Pour the cheesecake batter over the cooled crust and smooth out the top with a spatula.
- Spoon the blueberry mixture over the cheesecake in small dollops. Use a toothpick or skewer to gently swirl the blueberry compote through the batter, creating a marbled pattern.
- Place the pan in a larger baking tray filled with hot water (water bath) to prevent cracks. Bake the cheesecake for about 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. This helps prevent sudden temperature changes that cause cracks.
- Refrigerate the cheesecake for at least 6 hours or overnight to allow it to firm up completely.
- Serve chilled, garnished with fresh blueberries or a dollop of whipped cream if desired.
This Blueberry Swirl Cheesecake is the perfect blend of creamy texture and fruity tang, offering a taste that’s both classic and fresh. Whether you’re a seasoned baker or just diving into the world of homemade desserts, this recipe guarantees a delightful result every time.