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Blueberry Cheesecake Swirl
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Blueberry Cheesecake Swirl
Indulge in the sweet and tangy flavors of blueberry cheesecake, swirled to perfection in a rich and creamy dessert. This blueberry cheesecake swirl features a velvety cheesecake base, infused with a vibrant blueberry compote, and finished with a delicate swirl design. Perfect for warm weather gatherings and special occasions, this dessert is sure to impress with its vibrant colors and delectable flavors.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Dairy, Eggs
Ingredients
1 1/2 cups cups
Graham Cracker Crumbs
100 Calories
1 cup cups
Granulated Sugar
200 Calories
1/2 cup cups
Unsalted Butter, melted
100 Calories
16 ounces ounces
Cream Cheese, softened
320 Calories
4 eggs
Large Eggs
240 Calories
1 cup cups
Sour Cream
100 Calories
1 teaspoon teaspoons
Vanilla Extract
5 Calories
1 cup cups
Blueberry Compote
100 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly browned. Let cool completely.
2
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
3
Pour the cheesecake batter into the prepared pan over the crust. Dollop the blueberry compote on top of the cheesecake batter, using a spatula or spoon to create a swirly design.
4
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Let cool in the pan for 1 hour, then run a knife around the edges and release the springform. Let cool completely on a wire rack.
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Where cooking meets life and technology.
© 2025 Cooklaif