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:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 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
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For decoration:
Whipped cream
Fresh blueberries
Instructions:
1. Make the crust:
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Prepare the blueberry swirl:
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the blueberries soften and release their juices.
Mash the berries slightly, then simmer for another 2 minutes.
If the mixture is too liquid, add the cornstarch slurry and cook for an additional minute until thickened. Remove from heat and set aside to cool.
3. Make the cheesecake filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and heavy cream until smooth and combined.
4. Assemble the cheesecake:
Pour half of the cheesecake filling over the cooled crust.
Spoon some of the blueberry sauce on top of the filling and swirl it using a toothpick or knife.
Add the remaining cheesecake mixture and swirl more blueberry sauce on top.
Continue swirling to create a marbled effect.
5. Bake the cheesecake:
Bake at 325°F (160°C) for 50-60 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean.
Let the cheesecake cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
6. Decorate and serve:
Once the cheesecake has chilled, remove it from the springform pan.
Top with whipped cream and fresh blueberries.
Slice and serve!
Enjoy this creamy, fruity treat!