Description
A luscious, creamy cheesecake with a swirl of blueberry velvet – easy to make and perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 cup blueberry preserves or jam
- 1 cup fresh or frozen blueberries (for swirl and topping)
- 1/4 cup heavy cream (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes; let cool.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and flour; mix until just combined.
- Pour half the filling over crust. Drop spoonfuls of blueberry preserves and fresh blueberries on top. Gently swirl with a knife. Pour remaining filling over swirl.
- Place the springform pan in a larger roasting pan; fill roasting pan with hot water halfway up the sides of the springform pan. Bake for 50-60 minutes until center is just set.
- Turn off oven, crack door, and let cheesecake cool in oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, top with fresh blueberries and drizzle with heavy cream if desired.
Notes
You can customize the seasonings to taste. For a deeper blueberry flavor, use homemade blueberry compote instead of jam.