Thursday, February 14, 2013

Blueberry Swirl Cheesecake

I love cheesecake.  It is so creamy and scrumptious, and it just feels like a little present with every fork full I scoop into my mouth.  Add to it fresh blueberries, and it's a real treat!  I know I know, earlier this month I showed a lemon cheesecake, but we've found by switching out the filling it makes it into a completely different cake!  

Have no fear, we'll be trying out a lot of different kinds, and I'll be happy to share them as we do them. 

Anywho, this cheesecake is just the best.  We ate half and froze the other half to see how it would freeze and it is just as good out of the freezer as fresh.  So don't worry about making too much.  You can freeze what you can't eat for later ;)

Blueberry  Swirl Cheesecake

Ingredients You'll Need:

For Blueberry Filling:

  • 2 cups Fresh Blueberries
  • Juice of 1 lemon (roughly 2 1/2 Tablespoons)
  • 1/4 cup sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water

For crust:

  • 1 1/3 cups crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons melted butter

For Cheesecake Filling:

  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla

Directions on how to make the:

Blueberry Filling:

  • In a small saucepan over medium-low heat, combine blueberries, sugar, and lemon juice. Cook, stirring constantly for 5 minutes, or until the blueberries are softened.  
  • Combine cornstarch and water until smooth; stir into the blueberry mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from heat, cool a few minutes and place in the refrigerator. It is very important that the completely cool.  Stir occasionally.  


  • Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch spring form pan. Bake for 10 minutes; cool on wire rack.


  • Reduce oven temperature to 300 degrees F. In the large bowl of a standing mixer, beat together cream cheese and sugar until light and fluffy. Reduce speed to low and beat in eggs, one at a time, until incorporated. Beat in sour cream and vanilla until well combined.
  • Pour two-thirds of the cheesecake batter into the crust, and top with half of the lemon curd. Swirl gently with a knife. Top with remaining cheesecake batter and lemon curd, and repeat swirling. 
  • Bake in center of oven for 75-85 minutes, until set (center may still jiggle a bit, it will firm up). Ovens vary.  Start checking at the 60 minute marker just to be safe.  Some may need to cook more than 60 some less, it really depends on the temperament of your oven.  Cool completely before serving and be prepared to be whisked away by the flavors.

Cheesecake part adapted from

This cheesecake is best completely cold. It's best to chill overnight in the refrigerator.  It is just so good! I'm glad I could share it with you! 

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