This Blueberry Swirl Cheesecake recipe is out of this world delicious – creamy, velvety-smooth bliss. And it’s more than pretty enough to impress friends with at your next potluck (tell them you’ve got the baked cheesecake dessert handled)!
The secret to my Blueberry Swirl Cheesecake recipe
This Blueberry Swirl Cheesecake is one of those simple back-pocket recipes you need to know. It uses a simple graham cracker crust, with deliciously easy baked cheesecake, and a blueberry compote that’s ever so slightly more refined, thanks to the addition of a secret acidic ingredient.
It’s balsamic vinegar.
Balsamic vinegar is my secret ingredient.
(Also, full fat everything for the best taste and texture.)
(…No, seriously. Full fat EVERYTHING. Cream cheese. Sour Cream. Everything! The low fat stuff has a higher water content, and a higher water content is not something we want in a super rich and creamy Blueberry Swirl Cheesecake. Okay, bestie?)
Also, also, also. If baked cheesecake recipes are your thing, you will definitely want to check out my Chocolate-Covered Raspberry Cheesecake. If you’re short on time, and want another option, take a look at these No Bake Oreo Cheesecake Bars.
How to prevent cracks in cheesecake?
Cracks in cheesecake are a fairly common occurrence. I typically don’t worry about them, and they certainly don’t turn your cheesecake into a “bad cheesecake”. When taking photos of this recipe, I had a few big cracks…I just filled them in with some yummy blueberry compote when serving.
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But you’re not me. And in case you feel like your life would be completely and utterly void of meaning if your cheesecake has cracks in it, here are a few tips to that will help make sure your cheesecake doesn’t look like a 3D topographic map of the Grand Canyon.
- Be careful not to overcook your cheesecake. This is the most common reason for cheesecake cracks! When you remove your cheesecake from the oven, the sides should be slightly puffed, but there should still be a jiggly wiggly bit in the middle.
- Don’t open your oven door while baking. I know, I know…you’re dying to get a whiff of that freshly baked blueberry cheesecake. Well, you can’t. Opening the oven door basically creates temperature changes and drafts of cool air resulting in big cracks.
- Let it cool gradually. The more gradual the better. If you have time to turn off the oven and let it cool in there (with the door slightly open) for an hour, it’s not a bad idea to let it do so.
- Run a knife around the edges of your baking dish to ensure your cheesecake doesn’t stick to the side while it cools.
How to fix cracks in cheesecake
There’s a fairly simple, albeit not-100% perfect method to fixing cracks in your cheesecake. Make sure you only try to fix the cracks once your cheesecake has cooled and been properly chilled. Simply warm an offset spatula (you can do this by dipping it in hot water and then wiping it off; or by gently warming it over a hot element), lightly press down by the cheesecake crack and spread that part of the cheesecake so it fills in the crack. Make sure to be gentle, and make sure to re-chill the cheesecake so that the covered crack sets as well.
Though it’s simple and mostly effective, I’m personally not a massive fan of this method. I prefer to just to hide the crack using sour cream, or fresh fruits, or a compote.
But that’s just me. And if you feel the need to repair your cheesecake cracks, then you do you bestie! (And here’s a little video from Expert Village, demonstrating the method for you!)
More cheesecake recipes you’ll love
- Japanese Cotton Cheesecake
- Burnt Basque Cheesecake
- Chocolate-Covered Raspberry Cheesecake
- No-Bake Oreo Cheesecake Bars
- Strawberry Cheesecake Pancakes
Hey, bestie! The links below are affiliate links. This means that should you choose to buy from them, I will receive a small commission at no extra charge to you. And I’d be super duper grateful. Thank you.
- A leak proof 10-inch springform pan is the way to go with this recipe.
- A good mixer, such as this KitchenAid 7-speed hand mixer will make life a lot easier.
So…did you release your inner Jackson Pollack? I’d love to know what you thought of this Blueberry Swirl Cheesecake recipe. Drop me a line in the comments if you tried it or have any questions. Don’t forget to follow me on Facebook, Pinterest, Instagram, and Twitter. Or just sign up to be a part of my mailing list. That way you’ll know whenever I publish a new recipe!
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