🫐🍰 Blueberry Swirl Cheesecake 🍰🫐
📝 Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
For the blueberry swirl:
1 cup fresh blueberries
1/4 cup sugar
1 tbsp lemon juice
🍽 Instructions:
Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and let cool.
Make the blueberry swirl: In a saucepan, combine blueberries, sugar, and lemon juice. Simmer over low heat until the berries break down and the mixture thickens, about 5-7 minutes. Let cool.
Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add vanilla, then beat in eggs one at a time. Stir in sour cream and heavy cream until smooth.
Assemble the cheesecake: Pour half of the cheesecake filling over the crust. Drop spoonfuls of blueberry sauce on top and swirl with a knife. Repeat with the remaining filling and blueberry sauce.
Bake for 55-60 minutes, until the edges are set, and the center is slightly jiggly. Let cool, then refrigerate for at least 4 hours or overnight.
Serve chilled with extra blueberry swirl on top if desired.
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