Description
A decadent and silky smooth cheesecake featuring a vibrant fresh blueberry swirl and a buttery graham cracker crust.
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
32 oz cream cheese, softened
1 cup granulated sugar
1 cup full-fat sour cream
1 tablespoon pure vanilla extract
4 large eggs
2 cups fresh blueberries
1/4 cup sugar (for reduction)
1 tablespoon lemon juice
1 teaspoon cornstarch
Instructions
Step 1: Preheat oven to 325°F and prepare the graham cracker crust by mixing crumbs, melted butter, and sugar, then pressing into a 9-inch springform pan.
Step 2: Simmer blueberries, 1/4 cup sugar, and lemon juice until berries burst, then thicken with cornstarch slurry and strain.
Step 3: Beat softened cream cheese and 1 cup sugar until smooth, then mix in sour cream and vanilla.
Step 4: Add eggs one at a time on low speed until just combined.
Step 5: Pour batter into the crust, drop blueberry sauce on top, and swirl with a toothpick.
Step 6: Bake in a water bath for 70 minutes, then cool gradually in the oven before refrigerating for 6 hours.
Notes
Ensure all dairy ingredients are at room temperature to avoid lumps in your cheesecake batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 28g
- Sodium: 290mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
