How To make Blueberry Swirl Cheesecake
1 1/2 c Graham cracker crumbs
1 c Sugar
3 tb Sugar
3 Eggs
1/4 c Butter
melted
1 t Vanilla
2 tb Butter :
melted
1 cn Blueberry Pie Filling
24 oz Cheese, Cream -- soft
Combine first 3 ingredients, mixing well. Press into bottom and up sides of 9 in. spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add 1 tsp of vanilla and finish beating. Pour half of the batter into the prepared pan. Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Be careful not to spoon too much filling. I used half the can and reserved the rest for topping the individual slices. Bake at 375 deg for 30 minutes. Let cool to room temperature on a wire rack; refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from cracking, turn off oven 5 minutes before 30 minutes are up. Let cake cool with the oven being careful not to let cake burn. Recipe By :
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Homemade Raspberry Swirl Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 885
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PERFECT Blueberry Cheesecake | The Recipe Rebel
This Blueberry Cheesecake is ultra creamy and swirled with fresh blueberry sauce. It's baked to perfection with no water bath and no fuss!
Blueberry Sauce
3 cups fresh or frozen blueberries
1/4 cup granulated sugar (50g)
1/4 cup water
1 tablespoon corn starch
Crust
2 1/2 cups graham cracker crumbs
1/3 cup melted butter
1 tablespoon granulated sugar
Filling
3 packages cream cheese (24 oz or 750g total), room temperature
2 cups sour cream or Greek yogurt
1 1/2 cups granulated sugar (300g)
4 large eggs
1 tablespoon vanilla
Instructions
Blueberry Sauce
In a medium pan, combine blueberries and sugar. Whisk together water and corn starch and add to the pan.
Cook over medium heat, stirring often, until bubbly and thickened, about 5-8 minutes.
Set aside to cool to room temperature (the fridge makes this go much quicker)
Crust
Preheat oven to 325 degrees F and line a 9 Springform pan with parchment paper (pinch it in between the bottom and the sides)
Stir together graham cracker crumbs, butter and sugar and press into the pan and about 1/2 up the sides.
Bake for 10-12 minutes, just until dry. Remove to cool and reduce oven temperature to 275 degrees F.
Filling
In a large bowl, beat cream cheese with an electric mixer until smooth.
Add sour cream, sugar, eggs and vanilla and beat until smooth.
Pour half of the filling into another bowl. Stir in 1/2 cup blueberry sauce.
Pour blueberry cheesecake filling into prepared crust.
Carefully pour plain cheesecake filling over the blueberry, drizzling back and forth to cover in an even layer. Spread to smooth.
Drop teaspoons of blueberry sauce over the top of the cheesecake and gently swirl. Reserve remaining sauce for serving.
Bake at 275 degrees F for 1.5-2 hours, until the outer 2 are set and the center is still somewhat jiggly.
Turn oven off and let sit in warm oven for 1 more hour.
Remove from oven and set on the counter to cool to room temperature. Refrigerate at least 8 hours or overnight before slicing.
Serve with whipped cream (optional) and remaining blueberry sauce.
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PRINTABLE RECIPE & NUTRITION INFORMATION:
Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
RECIPE:
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Blueberry Swirl in Cheesecake
LanasCheesecakes
Blueberry Swirl cheesecake
How to Make Blueberry Swirl Cheesecake
Step-by-step video for my Blueberry Swirl Cheesecake Recipe. For more tips and the printable recipe instructions, click HERE:
How To Make Blueberry Swirl Cheesecake Recipe
One word Yummy.
When baking remember not to over cook and to cool it down in the oven slowly. This would help reduce any cracking. I ended up cooking it 10 minutes to long.
- 2 cups fresh blueberries
- 1/2 cup sugar
- 1 1/2 tablespoons flour
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 cup of graham cracker crumbs
- 1/4 ground almonds
- 2 tablespoons sugar
- 1/2 cup melted butter
- 26.5 ounces room temperature cream cheese
- 1 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons flour
- 3 large eggs