This Blueberry Swirl Cheesecake is easy to make and perfect for a group! It has a buttery graham cracker crust, creamy filling and sweet blueberry swirl topping! Enjoy year-round with frozen or fresh berries!
An Easy Blueberry Cheesecake Recipe
Beautiful, simple and perfect for a crowd. Can this Blueberry Swirl Cheesecake get any better?!
It’s similar to your traditional cheesecake, with a buttery graham cracker crust and cream cheese-based filling, with a few differences. This cheesecake is baked in a 9×13 pan instead of a springform pan, which makes it perfect for groups. It also makes it super easy to make with a quicker bake time.
And, there’s no need for a water bath! Not knowing how to do one or not wanting the hassle of a water bath is the main reason I hear for why someone hasn’t attempted to make cheesecake. With this blueberry cheesecake, you don’t have to worry about it! All the yummy flavor, with less of the work. Plus, the blueberry swirl gives this simple cheesecake a beautiful, elegant look.
If you’re trying to decide between this and my regular Blueberry Cheesecake, this one has a slightly more subtle flavor. If you want to amp it up a bit, you can definitely serve this with my Blueberry Sauce for even more flavor!
What You’ll Need
There are 3 separate parts to this easy blueberry cheesecake – the cheesecake swirl, the graham cracker crust, and the cheesecake filling. Since each layer is made separately, I’ve divided the ingredients below.
For the Blueberry Swirl
Cornstarch – Helps to thicken the sauce.
Lemon juice – Use fresh lemon juice, not bottled.
Water – Warm water is used to dissolve the cornstarch.
Blueberries – Fresh or frozen blueberries will both work.
Sugar – Granulated sugar sweetens the berry swirl.
For the Graham Cracker Crust
Graham cracker crumbs – You can easily make them yourself by crushing graham crackers.
Sugar – I like to add a bit of extra sweetness to the crust.
Butter – Melted butter holds the crust together. Salted or unsalted will work.
For the Cheesecake Filling
Cream cheese – Make sure your cream cheese is at room temperature, for a smooth and creamy filling.
Sugar – To sweeten things up.
All-purpose flour – Helps add to the creamy texture.
Sour cream
Vanilla extract – For flavor.
Eggs – Eggs should also be at room temperature.
How to Make Blueberry Swirl Cheesecake
This blueberry swirl cheesecake is a great cheesecake for beginners because it’s so simple to make. Unlike other cheesecake recipes, no water bath is needed!
Make the blueberry sauce. Whisk together cornstarch, lemon juice and warm water until the cornstarch has dissolved. Combine blueberries and sugar in a saucepan, stirring continuously. Smash the blueberries as they start to pop. Add the cornstarch and continue cooking under the mixture starts to thicken. Puree the blueberry sauce in a food processor and then strain. Set aside to cool.
Bake the crust. Preheat the oven to 325. Combine the crust ingredients then press the mixture into the greased pan. Bake for 10 minutes then set aside to cool. Reduce oven to 300F.
Make cheesecake filling. Mix the cream cheese, sugar and flour on low speed until smooth. Add the sour cream and vanilla extract, followed by the eggs one at a time.
Assemble the cheesecake. Pour the filling evenly over the baked crust. Add drops of the blueberry filling and swirl with a knife.
Bake. Bake for 40-45 minutes. The blueberry cheesecake should be set but jiggly.
Slowly cool the cheesecake. Turn off the oven and leave the cheesecake in the oven with the door closed for 15 minutes. Then crack the oven door, and allow the cheesecake to cool for another 15 minutes. After, allow to cool on the counter for an hour before putting in the fridge for at least 3-4 hours to set completely.
Tips for Success
Want to make the perfect blueberry swirl cheesecake to impress all of your guests? Just follow these tips for the best cheesecake!
Mix the ingredients on low. Be sure to use low speed to reduce the amount of air added to the batter, which can cause air bubbles that result in cracks.
Add several small dollops of blueberries. For the most equal blueberry swirl, I recommend several small dollops of the sauce versus a couple of bigger ones. You’ll get more blueberry swirl throughout the entire cake.
Allow for slow cooling. It can seem tedious to allow the cheesecake to cool in the oven, then with the oven door open, and then on the counter before putting it in the fridge but this slow cooling process is very important to avoid cracks in the cheesecake.
Make this in advance. Cheesecake is not a dessert to make right before the guests arrive. It needs to chill for at LEAST 3-4 hours in the fridge, after cooling for half an hour in the oven and an hour on the counter. That’s a minimum of 5 hours of cooling time, so I usually just make this in advance the night before.
Serving Suggestions
Allow the cheesecake to chill in the fridge for a minimum of 3 hours, then cut into squares and serve. You can sere as-is or top with my blueberry sauce if you want some extra blueberry flavor.
I usually top my cheesecake square with whipped cream and fresh berries as well.
How to Store Leftovers
Any leftover cheesecake should be stored in the fridge. Wrap the pan well with plastic wrap. It will last for 3-5 days in the fridge.
Can I Freeze This?
Yes! This blueberry swirl cheesecake freezes well. You can freeze individual slices or the entire cheesecake.
Before freezing, allow it to cool completely and chill in the fridge for at least 4 hours. Then wrap in plastic wrap and aluminum foil, overlapping the edges to prevent freezer burn.
Cheesecake will last in the freezer up to 3 months.
This Blueberry Swirl Cheesecake is easy to make and perfect for a group! It has a buttery graham cracker crust, creamy filling and sweet blueberry swirl topping! Enjoy year-round with frozen or fresh berries!
Ingredients
Blueberry Swirl
2 1/2 tsp cornstarch
1 tsp fresh lemon juice
1 tbsp warm water
2 1/2 cups (319g) fresh or frozen blueberries
1/4 cup (52g) sugar
Crust
1 1/2 cups (201g) graham cracker crumbs
2 tbsp (26g) sugar
6 tbsp butter, melted
Filling
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
3/4 cup (173g) sour cream, room temperature
1 1/2 tbsp vanilla extract
3 large eggs, room temperature
Instructions
To start, make the blueberry sauce for the swirl. Add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved.
Combine the blueberries and sugar in a medium to large saucepan and heat over medium heat, stirring continuously for about 5 minutes as the juices release. As the blueberries get hot and start to pop, smash them to help release the juices.
Add the cornstarch mixture and continue cooking for another 3 minutes, smashing the blueberries as they cook. The mixture should bubble a little bit and just start to thicken.
Puree the blueberry mixture in a food processor and then strain the puree. Set puree aside to cool.
Preheat oven to 325°F (163°C). Grease a 9×13 inch pan.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
Bake the crust for 10 minutes, then set aside to cool.
Reduce the oven temperature to 300°F (148°C).
In a large bowl, mix the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
Add the sour cream and vanilla extract and mix on low speed until well combined.
Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Pour the batter into the pan with the crust and spread evenly.
Add drops of blueberry sauce around the top of the filling and swirl with a knife or toothpick. I recommend smaller drops of the sauce all over the cheesecake, rather than a few big drops, so that the sauce is swirled more evenly around the cheesecake.
Bake the cheesecake for 40-45 minutes. The cheesecake should be set, but still jiggly.
Turn off the oven and leave the cheesecake in the oven with the door closed for 15 minutes.
Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
Set on the counter to cool for about an hour, then put the cheesecake in the fridge to cool completely, 3-4 hours.
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
Pin 
No comments:
Post a Comment