Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake

Ingredients:

**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted

**For the Cheesecake Filling:**
– 16 oz (450g) cream cheese, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1/4 cup heavy cream

**For the Blueberry Swirl:**
– 1 cup fresh or frozen blueberries
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch mixed with 1 tablespoon water

Instructions:

1. **Prepare the Crust:**
– Preheat your oven to 325°F (160°C).
– In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly coated and the mixture resembles wet sand.
– Press the mixture firmly into the bottom of a 9-inch springform pan, covering the bottom and slightly up the sides.
– Bake the crust for 8-10 minutes, until golden brown. Remove from the oven and set aside to cool.

2. **Make the Blueberry Swirl:**
– In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to release their juices, about 5 minutes.
– Add the cornstarch mixture and continue to cook until the sauce thickens, about 2 minutes.
– Remove from heat and let the blueberry sauce cool to room temperature.

3. **Prepare the Cheesecake Filling:**
– In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
– Add the sugar and beat until well combined.
– Beat in the eggs, one at a time, until just combined. Mix in the vanilla extract, sour cream, and heavy cream until smooth.

4. **Assemble the Cheesecake:**
– Pour the cheesecake filling over the cooled crust, spreading it out evenly.
– Drop spoonfuls of the blueberry sauce onto the cheesecake batter. Use a knife or skewer to gently swirl the blueberry sauce into the cheesecake batter to create a marbled effect.

5. **Bake the Cheesecake:**
– Place the springform pan on a baking sheet to catch any drips.
– Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
– Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
– Remove the cheesecake from the oven and let it cool completely at room temperature.

6. **Chill and Serve:**
– Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to set completely.
– Run a knife around the edge of the cheesecake to loosen it from the pan before removing the springform.
– Slice and serve your beautiful blueberry swirl cheesecake chilled.

Enjoy your creamy and luscious Blueberry Swirl Cheesecake! It’s a perfect dessert for any occasion.