Blueberry Swirl Cheesecake 🍰💙

This creamy, dreamy cheesecake features a tangy blueberry swirl on top of a buttery graham cracker crust. Perfect for special occasions or a decadent dessert!

Blueberry Puree Ingredients:

1 1/2 cups blueberries (fresh or frozen) 🍇

1/4 cup granulated sugar 🍬

2 tsp cornstarch 🌾

1 tbsp fresh lemon juice 🍋

Instructions for Blueberry Puree:

In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch.

Bring the mixture to a boil over medium heat, stirring frequently (about 5 minutes).

Once it thickens, use an immersion blender or transfer to a regular blender to puree until smooth.

Cover the puree with plastic wrap, let cool. For a quick cooling method, set the saucepan in a bowl of ice and stir occasionally.

Crust Ingredients:

1 cup graham cracker crumbs (about 5-6 whole crackers) 🍪

2 tbsp sugar 🍬

2 tbsp melted butter 🧈

Instructions for Crust:

Preheat the oven to 350°F (175°C).

Wrap the outside of a 9-inch springform pan with heavy-duty foil for a water bath.

In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the base of the springform pan.

Bake for 10 minutes and let it cool.

Filling Ingredients:

3 packages (8 oz. each) cream cheese, softened 🧀

1 cup sugar 🍬

8 oz. sour cream, at room temperature 🍶

2 tsp vanilla extract 🍦

4 large eggs, at room temperature 🥚

2 tbsp flour 🌾

Instructions for Filling:

Beat the cream cheese in a mixing bowl until light and fluffy.

Gradually add the sugar, beating until smooth.

Add the sour cream and vanilla extract, mixing until well combined.

At low speed, beat in the eggs one at a time, followed by the flour. Mix until just blended.

Pour the batter over the cooled graham cracker crust.

To Assemble:

Drizzle the cooled blueberry puree over the cheesecake batter.

Use a knife to gently swirl the puree into the batter, creating a marble effect.

Place the springform pan in a larger baking pan, and carefully pour boiling water into the larger pan until it reaches about 1 inch up the side of the springform pan (this is the water bath).

Bake at 325°F (160°C) for 1 1/4 hours or until the cheesecake is just set. The center should still slightly jiggle.

Once baked, remove from the oven and the water bath. Remove the foil and let cool completely on a wire rack.

Refrigerate for 5-8 hours or overnight, allowing the cheesecake to firm up.

To Serve:

Run a knife around the edges of the cheesecake to loosen it from the springform pan.

Carefully remove the sides of the pan.

Slice and enjoy your creamy, blueberry swirl cheesecake!

Enjoy this delightful cheesecake with a perfect blend of creamy and fruity flavors! 💙