Description
Experience the perfect balance of creamy cheesecake and vibrant blueberry swirl in this Blueberry Swirl Cheesecake with Silky Topping. A buttery graham cracker crust forms the base, topped with a smooth cream cheese filling enhanced with a luscious blueberry sauce swirled through. Finished with a silky sour cream topping, this elegant dessert is ideal for special occasions or any time you crave a rich, fruity treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
Blueberry Swirl
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup heavy cream
Silky Topping
- 1 cup sour cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and set aside to cool while you prepare the filling.
- Make blueberry swirl sauce: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the blueberries release their juices. Add the cornstarch mixture and cook for 2-3 minutes until the sauce thickens. Remove from heat and allow to cool slightly.
- Prepare cheesecake filling: In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating after each addition. Mix in vanilla extract, sour cream, and heavy cream until fully combined and smooth. Pour this filling over the pre-baked crust in the springform pan.
- Swirl blueberry sauce: Drop spoonfuls of the cooled blueberry sauce evenly over the cheesecake filling. Use a knife or toothpick to gently swirl the sauce into the batter, creating a marbled effect without fully mixing it in.
- Bake cheesecake: Bake at 325°F (163°C) for 55-60 minutes until the center is almost set but still has a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool inside for about 1 hour to prevent cracking.
- Prepare silky topping: While the cheesecake cools, whisk together sour cream, powdered sugar, and vanilla extract until smooth and creamy. Once the cheesecake has completely cooled, spread this silky topping evenly over the surface.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to set completely. Slice and serve chilled. Optionally, add extra blueberry sauce on the side for serving.
Notes
- Make sure the cream cheese is at room temperature for a smooth filling without lumps.
- The slight jiggle in the center after baking indicates perfect doneness to avoid overbaking.
- Using fresh or frozen blueberries for the swirl works equally well; thaw frozen berries before cooking.
- Chilling the cheesecake overnight yields the best texture and flavor.
- Use a knife dipped in hot water for clean, smooth slices.
