Blueberry Swirl Cheesecake

Name: Blueberry Swirl Cheesecake
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: For the Crust; 2 cups grahm cracker crumbs; 6 tablespoon melted butter; 1/4 cup granulated sugar; For Blueberrie swirl; 2 cups fresh blueberries, or frozen if fresh are not available; 3 tablespoons granulated sugar; 1 tablesppon water; 2 teaspoons cornstarch; 1 teaspoon fresh lemon juice; 1/8 teaspoon salt; For Cheesecake; 3-8 ounce pacages of cream cheese, at room temperature; 1 cup granulated sugar; 1 cup sour cream, at room temperature; 3 large eggs, at room temperature; 1 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 1 teaspoon fresh lemon juice; Garnish; fresh whipped cream and fresh blueberries

fenway @Fenway

This is a creamy cheesecake swirled with a delicious fresh Blueberriy ripple with a taste of blueberry in every bite!

fenway @Fenway

This is a creamy cheesecake swirled with a delicious fresh Blueberriy ripple with a taste of blueberry in every bite!

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Ingredients

90 mins

12 servings

For the Crust
2 cupsgrahm cracker crumbs
6 tablespoonmelted butter
1/4 cupgranulated sugar
For Blueberrie swirl
2 cupsfresh blueberries, or frozen if fresh are not available
3 tablespoonsgranulated sugar
1tablesppon water
2 teaspoonscornstarch
1 teaspoonfresh lemon juice
1/8 teaspoonsalt
For Cheesecake
3-8 ouncepacages of cream cheese, at room temperature
1 cupgranulated sugar
1 cupsour cream, at room temperature
3large eggs, at room temperature
1 1/2 teaspoonvanilla extract
1/8 teaspoonsalt
1 teaspoonfresh lemon juice
Garnish
fresh whipped cream and fresh blueberries

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Steps

90 mins

1

Preheat the oven to 350. Spray a 9 inch springform oan with bakers spray. Have a baking sheet ready to hold cheesecake covered with foil
2

Make Blueberry swirl sauce
3

Combine water, lemon juice and cornstarch in a small bowl until smooth
4

In a saucepan heat blueberries, sugar and salt, cook over low heat until blueberries begin to soften and become juicy
5

Add the cornstarch mixture and smash most of the bleberrieswith a spoon and cook until thickened about 5 minuted, pour into a bowl and cool to room temperature
6
7

Make crust
8

Combine graham cracker crumbs, sugar and melted butter in a bowl until moistened
9

Press into bottom and sides of springform oan and freeze while preparing filling
10

Make Cheesecake Filling
11

In a large bowl beat cream cheese until smooth
12

Add sugar and beat until light and fluffy, beat in lemon, salt and vanilla
13

Add eggs one at a time beating in after each egg
14

Stir in sour cream until well combined
15

Pour into prepared pan
16

Drop spoonfulls of Blueberry sauce on batter
17

Swirl sauce by cutting through batter with a skewer or thin knife
18

Place cheesecake on foil lined pan and bake for 50 to 60 minutes until just slightly jiggly in center. Turn oven off and let cheesecake sit in oven with the door closed for 1 hour. The remove to a rack and cool completely before covering and refrigerating overnight
19
20

Remove sides of springform pan
21
22

Garnish with whipped cream and fresh blueberries

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Cooksnaps

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fenway @Fenway

on June 27, 2016 13:54

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.