This rich, velvety-smooth Blueberry Swirl Cheesecake is sure to impress. Simple to make, delicious to eat!
- 1 ½ cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon balsamic vinegar
- 1 tsp corn starch
- 2 tbsp water
- 18 graham crackers, crushed (about 1 cup)
- 2 tbsp sugar
- 2 tbsp butter, melted
- 675g cream cheese (3 cups), room temperature
- 1 cup sugar
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp pure vanilla extract
- 4 large eggs
Preheat oven to 350 degrees F. Butter a 10-inch spring form baking pan.
- Using a small pan, mix blueberries, sugar, and balsamic vinegar over medium heat until the berries begin to break down (about 5 minutes, stirring occasionally).
- Combine water with cornstarch until smooth and mix into blueberry mixture. Allow the compote to reduce to your desired consistency over a medium-high heat before setting it aside to cool.
- Mix together sugar, crumbs, and melted butter.
- Press the crumb mixture into the bottom of your baking pan. And smooth using the back of a spoon.
- Bake for 10 minutes. Set aside to cool.
- Beat together cream cheese and sugar. Once smooth, mix in sour cream, flour, and vanilla until combined.
- Add the eggs one at a time and mix gently (on a low speed if you’re using an electrical mixer) until just combined.
- Pour the filling over the baked crust.
- To decorate – plop a few tablespoons of the blueberry compote on different parts of the cheesecake and use a toothpick to swirl a pattern into existence. You can be as intricate (or not) as you want. Release your inner artiste!
- Bake for 40-45 minutes until the outside is set, but the centre remains slightly wobbly. Remove from oven and set aside to cool.
- Run a knife around the edge. Cover with clingfilm and refrigerate for at least 4 hours (ideally, overnight).
- Best served cold, with the leftover blueberry compote. Enjoy!
Pro Tip: Before the final baking of the cheesecake, make sure to tap the mixture gently on a steady table a few times. This will help air bubbles rise to the top to reduce cracking.
Pro Tip 2: If you do get cracks, you can fill them with compote once the cheesecake has been refrigerated. That way it looks like you planned them all along!
Far-from-Pro Hack: Bake using a water bath. If you don’t have a dish large enough to use as a water bath, I find that having a large dish of hot water in the oven rack below your cheesecake still helps.
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