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Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake

iamwinfred
This Blueberry Swirl Cheesecake is the dessert you reach for when you need something that looks fancy but is actually pretty forgiving to make. A buttery graham cracker crust holds a rich, creamy filling, and ribbons of homemade blueberry sauce run through every single slice. It bakes up smooth, tastes tangy and sweet at the same time, and honestly disappears faster than any cake I make.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 7 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 410 kcal

Equipment

  • 9-inch springform pan with tight, leak-proof seal and solid one-piece bottom
  • Stand mixer or hand mixer with paddle attachment
  • Mixing bowls various sizes
  • Rubber spatula
  • Small saucepan
  • Fine-mesh sieve
  • Heavy-duty aluminum foil
  • Large roasting pan for water bath
  • Skewer or Thin Knife for swirling
  • Instant-read thermometer
  • Offset spatula optional, but recommended for smoothing
  • Digital kitchen scale optional, but recommended for consistent results
  • Cheesecake Water Bath Wrap optional, reusable alternative to foil
  • Wire cooling rack

Ingredients
  

  • 2 cups graham cracker crumbs about 16 full sheet crackers, about 240g
  • 6 tablespoons unsalted butter 85g, melted
  • ¼ cup granulated sugar 50g
  • ¼ teaspoon salt

For the Blueberry Sauce

  • 2 cups blueberries fresh or frozen, about 300g
  • ⅓ cup granulated sugar 67g
  • 1 tablespoon fresh lemon juice about 15ml
  • 1 tablespoon cornstarch
  • 2 tablespoons water cold

For the Cheesecake Filling

  • 32 ounces cream cheese four 8-ounce blocks, 907g, full fat, softened to room temperature
  • 1 ¼ cups granulated sugar 250g
  • ⅓ cup sour cream 80g, room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs room temperature
  • 2 tablespoons all purpose flour about 16g

For Serving (Optional)

  • fresh whipped cream
  • fresh blueberries for garnish
  • fresh mint leaves for garnish

Instructions
 

  • Combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the berries burst.
  • Whisk the cornstarch and water together, pour into the saucepan, and cook for 1-2 minutes until thickened. Strain through a fine mesh sieve and cool completely.
  • Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy duty aluminum foil.
  • Stir together the graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan.
  • Bake the crust for 10 minutes, then set aside to cool slightly. Leave the oven on.
  • Beat the softened cream cheese in a stand mixer until smooth. Add the sugar and beat until creamy.
  • Add the sour cream and vanilla, mixing on low just until incorporated. Add the eggs one at a time, mixing on low after each. Sprinkle in the flour and mix briefly.
  • Pour two-thirds of the batter over the cooled crust. Drop half of the cooled blueberry sauce over it in spoonfuls. Top with the remaining batter, then the rest of the sauce.
  • Drag a skewer through the sauce in wide, gentle loops to create a marbled pattern. Do not overmix.
  • Place the wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan to come 1 inch up the sides of the springform pan.
  • Bake for 60-70 minutes until the edges look set and the center jiggles slightly. The internal temperature should be 150°F to 155°F (65°C to 68°C).
  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
  • Remove the cheesecake from the water bath and foil. Run a knife around the edge, then cool completely on a wire rack.
  • Cover and refrigerate for at least 6 hours, preferably overnight. Release the springform sides and serve cold with a warm, dry knife.

Notes

  • Make sure the cream cheese, eggs, and sour cream are fully at room temperature before mixing to ensure a silky smooth filling.
  • Do not overmix once the eggs are added, since extra air causes cracking during baking.
  • Let the blueberry sauce cool completely before swirling, or it will sink into the batter instead of creating beautiful ribbons.
  • Bake low and slow, and resist the urge to raise the oven temperature to save time, as this can cause cracks.
  • Always cool the cheesecake gradually in the oven before moving it to the fridge to prevent cracking.
  • To freeze, wrap whole or sliced cheesecake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Swap the blueberries for raspberries or blackberries for a different berry swirl variation.
  • Add lemon zest to the cheesecake batter for a brighter, citrusy flavor.
  • Store leftovers covered tightly in the refrigerator for up to 5 days. Cheesecake is meant to be served cold, so there is no need to reheat it.
  • Use a reusable silicone water bath wrap instead of aluminum foil to prevent soggy crust disasters.

Nutrition

Serving: 1SliceCalories: 410kcalCarbohydrates: 34gProtein: 7gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 290mgPotassium: 180mgFiber: 1gSugar: 26gVitamin A: 15IUVitamin C: 4mgCalcium: 10mgIron: 6mg
Keyword baked cheesecake, blueberry cheesecake, fruit dessert, springform pan dessert, swirl cheesecake
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