Cheesecake is a favorite dessert of ours any time of year, but when paired with sweet spring blueberries, it’s pure heaven. In this recipe, blueberries are transformed into a spectacular sauce that gets swirled throughout creamy cheesecake batter and poured into a buttery graham cracker crust. Served with a drizzle of leftover Blueberry Sauce, this decadent Blueberry Swirl Cheesecake is sure to impress your family and friends.
Blueberry Swirl Cheesecake
Makes 1 (9-inch) cake
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 1½ cups plus 3 tablespoons sugar, divided
- ½ teaspoon kosher salt, divided
- 3 (8-ounce) packages cream cheese, cubed and softened
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- ¾ cup sour cream, room temperature
- ¼ cup heavy whipping cream, room temperature
- Blueberry Sauce (recipe follows)
Instructions
- Preheat oven to 350°. Spray bottom of a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
- In a large bowl, stir together graham cracker crumbs, melted butter, 3 tablespoons sugar, and ¼ teaspoon salt until well combined; using a small straight-sided measuring cup, press crumb mixture into bottom of prepared pan.
- Bake until set and fragrant, 10 to 12 minutes. Let cool on a wire rack for 30 minutes. Wrap bottom and sides of pan in a double layer of heavy-duty foil. Position oven rack in bottom third of oven. Reduce oven temperature to 325°.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add flour, vanilla, remaining 1½ cups sugar, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream and cream; beat at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
- Spray sides of prepared pan with baking spray with flour. Pour batter onto prepared crust, spreading into an even layer with a small offset spatula. Spoon 6 tablespoons Blueberry Sauce, ½ tablespoon at a time, on top of batter. Using a knife and being careful not to touch crust, swirl sauce into batter. Cover and refrigerate remaining Blueberry Sauce.
- Carefully place springform pan in a large roasting pan. Place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.
- Bake until edges are set, top looks dry, center is almost set, and an instant-read thermometer inserted in center registers 150° to 155°, 1 hour and 35 minutes to 1 hour and 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 1½ to 2 hours.
- Refrigerate cheesecake in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top.
- Carefully remove chilled cheesecake from pan, and transfer to a serving plate. Use a warm dry knife to slice when ready to serve. Serve with remaining Blueberry Sauce.
Blueberry Sauce
Makes 1¼ cups
Ingredients
- 2 cups fresh blueberries
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- 1½ tablespoons cold water
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
Instructions
- In a small saucepan, combine blueberries, sugar, and salt. Cook over medium heat until berries start to burst and sugar dissolves, 5 to 6 minutes.
- In a small bowl, stir together 1½ tablespoons cold water and cornstarch until smooth; whisk into blueberry mixture. Bring to a boil over medium heat, and cook, whisking constantly, for 2 minutes. Remove from heat; whisk in lemon juice and butter.
- Place a fine-mesh sieve over a medium heatproof bowl. Press sauce through sieve, discarding solids. Let cool to room temperature before using.
