This blueberry cheesecake starts with a buttery graham cracker crust, a creamy cheesecake center, and a tangy blueberry swirl. This cheesecake is incredible!
1 1/2cupsgraham cracker crumbs(12 -13 full sheet graham crackers)
6TBSmelted butter
1/4cupgranulated white sugar
For the Blueberry Sauce:
2cupsfresh blueberries
3TBSgranulated white sugar
1tsplemon juice
1TBScornstarch
1TBSwarm water
For the Cheesecake Filling:
24ozcream cheese(softened)
1cupgranulated white sugar
1cupsour cream
1/2TBSvanilla extract
3large eggs(room temperature)
Instructions
For the Crust:
Preheat the oven to 350 degrees Fahrenheit.
Crush up your graham cracker pieces in a blender or food processor till a nice fine crumb is formed.
Mix the crumbs, melted butter and sugar together.
Press into the bottom and slightly up the sides of a 9 in springform sprayed with pam.
Wrap foil around the bottom of the pan and around the sides over the top.
Bake for about 8 - 10 minutes. Allow to cool as you prepare the blueberry sauce and filling.
For the Blueberry Sauce:
Put the blueberries and sugar together in a small saucepan over medium heat.
In a small bowl mix together the lemon juice, cornstarch and water.
Add the cornstarch to the blueberries, smashing some of the berries as you stir it together. Remove from heat as the mixture starts to thicken.
Push through a fine mesh strainer to separate the juice and the berries. Save both for later.
For the Cheesecake Filling:
Mix your cream cheese in a stand mixer till smooth.
Add in the sugar and beat for 2-3 minutes.
Add in the sour cream, vanilla extract and stir to combine.
Add in the eggs, one at a time, mixing after each addition till just blended.
For the Cheesecake Assembly:
Pour the filling into the cooled crust.
Drop the blueberry sauce (not the berries) on the top of the batter. You'll use about 1/4 cup of it here. Mix the extra sauce back in with the cooked berries and save for later.
Use a knife to gently swirl the blueberry sauce around the top of the cheesecake in a marbled fashion.
Place the pan into a large roasting pan, or deep cookie sheet filled with 1/2 to 1 inch of hot water.
Bake for 55-65 minutes until the center is almost set, except for a couple inches in the middle.
Turn the oven off, and open the oven door slightly and leave the cheesecake in there for 1 hour.
Remove cheesecake from the oven and allow to cool to room temperature.
Cover and place in the fridge overnight.
Carefully remove the cheesecake from the pan.
Cut into slices and serve.
Top with remaining berries and whipped cream if desired.
Video
Notes
Prep time does not include cooling time for the cheesecake