Blueberry Swirled Cheesecake
Moist original cheesecake with a graham cracker crust with a blueberry sauce swirled into cheesecake. Topped with a whipped cream cheese and a blueberry topping.
Servings: 12 people
Calories: 586kcal
Ingredients
The Graham Cracker Crust
- 2 cups Graham cracker crumbs
- 4 tablespoon Packed brown sugar light or dark
- 5 tablespoon Melted unsalted butter
Blueberry Sauce
- 10 oz Frozen blueberries
- ⅛ cup White granulated sugar
- ½ tablespoon Water
- ½ tablespoon Cornstarch
Original Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- 2 teaspoon Pure vanilla extract
- ¾ cup Sour cream room temperature
- ¼ cup Heavy cream room temperature
- 3 Large eggs room temperature
Blueberry Topping
- 1 ½ cups Fresh blueberries
- ½ cup Water
- 2 tablespoon White granulated sugar
- 1 tablespoon Lemon juice
- Whipped cream cheese or regular whipped cream
Instructions
The Graham Cracker Crust
- Preheat oven to 325F and spray a 9 inch spring form pan with baking non-stick spray. Place a 9 inch parchment circle on the bottom and spray again. Use a food processor and pulse crumbs until they are fine. In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter.
- Pour crust into spring form pan. Using your fingers, compact crust down. Bake crust for 10 minutes.
Blueberry Sauce
- While crust is cooking, start making the blueberry sauce. In a saucepan on low, heat the frozen blueberries, sugar, water, and cornstarch until blueberries thaw. Once thawed, blend in a food processor until pureed. Place back in saucepan and cook until slightly thickened and turns darker in color. Pour sauce over a mesh strainer to strain out all the bumps. Whats left should be ⅔rd cup of smooth blueberry sauce. Set aside.
Original Cheesecake
- Once crust is cooling, start the cheesecake batter using a mixer. Preheat oven to 315F. On medium, beat the cream cheese until light and fluffy for about 2 minutes. Add in sugar and beat for another minute. Scrape bowl. Add in vanilla, sour cream, and heavy cream and beat for another minute. Beat until most clumps are gone. Scrape bowl and beat for another 20-30 seconds. On low, add in eggs one at a time. Stop mixing as soon as last egg is combined. Scrape bowl and mix for 10 seconds.
Assembly
- Pour half of cheesecake batter into spring form pan. Scoop ⅓ cup of blueberry sauce and pour, by teaspoon, small scoops around cheesecake batter. Pour the rest of the cheesecake on top. Scoop another ⅓ cup of blueberry sauce and pour, by teaspoon, small scoops evenly on top. Take a knife and swirl the blueberry sauce and cheesecake together. Prepare a water bath with aluminum foil or place inside a 10 inch cake pan. Place either of those inside a large pan and fill with boiling water about half way up spring form pan.
- Bake for 95-120 minutes depending on your oven. Cheesecake is done when edges are set and there is a small jiggle in the middle. When finished baking, turn off oven and crack oven door and let cool slowly for 30 minutes. Then, remove cheesecake from water bath and cool on a cooling rack. Let cool completely before chilling in fridge for 6 hours to overnight.
Blueberry Topping
- In a saucepan on medium, cook the blueberries, water, lemon juice, and sugar for 5 minutes. The sauce should thicken slightly. Allow it to cool completely before spreading on top of cheesecake.
- Remove parchment circle from cheesecake, pour blueberry topping on top of cheesecake. Using whipped cream cheese or plain whipped cream, pipe rosettes on top of the sauce. Chill in the fridge for over an hour before serving.
Nutrition
Calories: 586kcal