Description
This Blueberry Swirl Cheesecake with Silky Topping is a luscious, creamy dessert featuring a buttery graham cracker crust, rich cream cheese filling, and a vibrant blueberry swirl. Finished with a smooth sour cream topping, this classic American baked cheesecake offers a perfect balance of sweet and tangy flavors, ideal for any special occasion or indulgent treat.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
For the Blueberry Swirl
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Silky Topping
- 1 cup sour cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during the water bath. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of the springform pan to form an even crust. Bake the crust for 10 minutes, then remove and allow it to cool completely.
- Make the blueberry swirl: In a small saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Cook until the blueberries burst and release their juices. Stir in the cornstarch slurry and continue simmering until the mixture thickens. Remove from heat and let it cool slightly to room temperature.
- Prepare the filling: Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition to avoid overbeating. Blend in sour cream, vanilla extract, and all-purpose flour until smooth and well incorporated.
- Assemble the cheesecake: Pour half of the cream cheese filling over the cooled crust. Spoon half of the blueberry mixture in dollops on top of the filling and gently swirl with a knife to create a marbled effect. Pour the remaining filling over the first layer, then dollop the rest of the blueberry mixture and swirl lightly again for a layered swirl design.
- Bake in a water bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath to ensure gentle, even baking. Bake for 55 to 65 minutes or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
- Cool and chill: Once baked, turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to cool gradually and prevent cracks. Remove from the oven, allow it to cool completely at room temperature, then refrigerate the cheesecake for at least 4 hours or overnight to set fully.
- Prepare the silky topping: In a small bowl, combine sour cream, powdered sugar, and vanilla extract. Mix until smooth and creamy. Spread this topping evenly over the chilled cheesecake just before serving for a silky finish.
Notes
- For an extra vibrant blueberry swirl, reserve a small portion of the blueberry sauce to drizzle on top of the cheesecake before serving.
- If using frozen blueberries, do not thaw them before cooking as this helps maintain their texture and reduces excess liquid.
- Store leftover cheesecake in the refrigerator to keep it fresh; it can also be frozen in slices for up to 2 months.
