Recipe of Homemade Blueberry Swirl Cheesecake
Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy Blueberry Swirl Cheesecake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Blueberry Swirl Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry Swirl Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Blueberry Swirl Cheesecake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Blueberry Swirl Cheesecake estimated approx 90 mins.
To get started with this recipe, we have to prepare a few ingredients. You can have Blueberry Swirl Cheesecake using 21 ingredients and 22 steps. Here is how you can achieve it.
This is a creamy cheesecake swirled with a delicious fresh Blueberriy ripple with a taste of blueberry in every bite!
Ingredients and spices that need to be Prepare to make Blueberry Swirl Cheesecake:
- For the Crust
- 2 cups grahm cracker crumbs
- 6 tablespoon melted butter
- 1/4 cup granulated sugar
- For Blueberrie swirl
- 2 cups fresh blueberries, or frozen if fresh are not available
- 3 tablespoons granulated sugar
- 1 tablesppon water
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- For Cheesecake
- 3-8 ounce pacages of cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon fresh lemon juice
- Garnish
- fresh whipped cream and fresh blueberries
Instructions to make Blueberry Swirl Cheesecake
- Preheat the oven to 350. Spray a 9 inch springform oan with bakers spray. Have a baking sheet ready to hold cheesecake covered with foil
- Make Blueberry swirl sauce
- Combine water, lemon juice and cornstarch in a small bowl until smooth
- In a saucepan heat blueberries, sugar and salt, cook over low heat until blueberries begin to soften and become juicy
- Add the cornstarch mixture and smash most of the bleberrieswith a spoon and cook until thickened about 5 minuted, pour into a bowl and cool to room temperature
- Make crust
- Combine graham cracker crumbs, sugar and melted butter in a bowl until moistened
- Press into bottom and sides of springform oan and freeze while preparing filling
- Make Cheesecake Filling
- In a large bowl beat cream cheese until smooth
- Add sugar and beat until light and fluffy, beat in lemon, salt and vanilla
- Add eggs one at a time beating in after each egg
- Stir in sour cream until well combined
- Pour into prepared pan
- Drop spoonfulls of Blueberry sauce on batter
- Swirl sauce by cutting through batter with a skewer or thin knife
- Place cheesecake on foil lined pan and bake for 50 to 60 minutes until just slightly jiggly in center. Turn oven off and let cheesecake sit in oven with the door closed for 1 hour. The remove to a rack and cool completely before covering and refrigerating overnight
- Remove sides of springform pan
- Garnish with whipped cream and fresh blueberries
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