Blueberry Swirl Cheesecake
Ingredients
Blueberry Sauce
-
2
teaspoons
cornstarch
-
1
teaspoon
fresh lemon juice
-
1
Tablespoon
warm water
-
2
cups
fresh or frozen blueberries
-
2
Tablespoons
granulated sugar
Crust
-
1½
cups
graham cracker crumbs
-
¼
cup
granulated sugar
-
5
Tablespoons
unsalted butter, melted
Filling
-
24
ounces
full-fat brick cream cheese, softened
-
1
cup
granulated sugar
-
1
cup
full-fat sour cream (or yogurt), at room temperature
-
2
teaspoons
pure vanilla extract
-
3
large
eggs, at room temperature
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 9-inch springform pan.
- Make the blueberry sauce by whisking cornstarch, lemon juice, and warm water, then heating blueberries and sugar until juices release, adding the cornstarch mixture, and straining.
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter, then pressing into the pan and baking for 10 minutes.
- Beat cream cheese and sugar until smooth, then add sour cream and vanilla, followed by eggs one at a time.
- Pour the filling into the crust and swirl in spoonfuls of blueberry sauce.
- Prepare a water bath and bake the cheesecake for 50-60 minutes until almost set.
- Turn off the oven and let the cheesecake sit inside for 1 hour, then cool at room temperature.
- Refrigerate for at least 6 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
22g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
100mg
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