This blueberry swirl cheesecake incorporates a buttery graham cracker crust, ultra-creamy traditional cheesecake filling, and thick ribbons of home made blueberry sauce baked proper into the highest. The feel is wealthy and easy with out being heavy, and the daring blueberry taste completely balances the tangy cream cheese base.
In case you’ve ever felt intimidated by making cheesecake from scratch, this approachable recipe (with my detailed video tutorial and water bathtub suggestions) will information you step-by-step for crack-free, bakery-quality outcomes.
I initially revealed this recipe in 2014, and I’ve since up to date it with new photographs, a video tutorial, and additional success suggestions for persistently wonderful outcomes.
One reader, Katie, commented: “That is THE BEST recipe for blueberry cheesecake on the web. Do the superior methods as described and also you’ll come out with an ideal cheesecake. I let mine sit for two days within the fridge, arrange completely. I used to be instantly requested by choosy bf to make one other in 2 weeks. ★★★★★”
This show-stopping blueberry swirl cheesecake wants to come back with a warning label. Actually, it does. Cheesecake so creamy, a graham cracker crust so buttery, and blueberry swirls sooo swirly.
The most effective half: you’ll be able to simply use frozen blueberries, making this a fruity dessert you’ll be able to get pleasure from yr spherical!
What Makes This Blueberry Cheesecake Particular?
- Yr-round: Use frozen blueberries, so you can also make this anytime.
- By no means watery: The blueberry swirl is strained for a silky, jam-like ribbon — no skinny, streaky swirls.
- Stunning presentation: Vibrant blueberry ribbons make this cheesecake as beautiful as it’s scrumptious.
- Dreamy texture: Dense, wealthy, and ultra-creamy—by no means dry or fluffy.
- Baked like a professional: A water bathtub ensures a easy, bakery-style end.
- Completely balanced taste: Candy blueberries, tangy cream cheese, and vibrant lemon in each chunk.
- Make-ahead pleasant: Cooling and chilling are important, making this the right dessert to organize upfront.
Are you intimidated by making an entire cheesecake? Don’t be! Sure, cheesecake appears fancy, however with somewhat endurance (and a water bathtub to maintain cracks at bay), that is completely doable—even for freshmen.
Love blueberry cheesecake however don’t wish to mess with a springform pan or water bathtub? Strive these lemon blueberry cheesecake bars as a substitute!
Substances You Want
Every ingredient performs a job in creating this ultra-creamy blueberry swirl cheesecake.
- Blueberries: Contemporary or frozen each work, so you can also make this year-round.
- Lemon Juice: Brightens and enhances the blueberry taste.
- Cornstarch + Water: Thickens the blueberry sauce so the swirls keep outlined as a substitute of sinking.
- Graham Crackers: Crushed into wonderful crumbs for the crust.
- Unsalted Butter: Melted to bind the crust collectively and provides it wealthy taste.
- Granulated Sugar: Sweetens the blueberries, the crust, and the cheesecake filling.
- Full-Fats Brick Cream Cheese: Use three 8-ounce blocks. Keep away from spreadable cream cheese in tubs as a result of it received’t set correctly.
- Full-Fats Bitter Cream: Provides tang and retains the filling creamy and easy.
- Pure Vanilla Extract: Enhances the cheesecake’s taste.
- Eggs: 3 massive eggs bind all the things collectively. Add them one by one and blend simply till integrated to stop over-mixing.
Essential Success Tip: Make certain the cream cheese, bitter cream, and eggs are at room temperature. Room-temperature substances mix easily and assist stop a lumpy batter or cracked cheesecake.
Make Blueberry Swirl Cheesecake
Be sure to plan forward as a result of this cheesecake has just a few levels. First, it takes some time to bake by way of. Second, it should sit within the oven after baking because the oven cools down—that is one other trick to keep away from cheesecake cracks. Then, as soon as the cheesecake is room temperature, you have to chill it. Due to all these steps, it is a nice recipe to start the day earlier than.
Let’s start by making the blueberry sauce for the swirl. The blueberry swirl is just like my blueberry sauce recipe; right this moment’s is a bit thicker for the cheesecake.
After cooking on the range, you’ll take away it from warmth and press the combination by way of a wonderful mesh strainer. Why? That is to separate the cooked berries from the juice.
The thickened blueberry juice is what you’ll swirl into the cheesecake batter for easy ribbons. The cooked berries will be stirred again in for a chunkier topping, if desired, or saved for topping the cheesecake slices.
Set each apart when you proceed.
Make a Graham Cracker Crust
Subsequent, make the graham cracker crust. The recipe is mainly the identical as my conventional graham cracker crust, however with barely much less butter since cheesecake is so heavy and moist. The crust seems buttery, gentle, and crunchy on the similar time.
Pour the crust combination right into a 9-inch or 10-inch springform pan and pat the crumbs down into the underside and partly up the edges to kind a compact crust.
Wrap aluminum foil tightly across the backside and sides of the pan, then bake the crust for 10 minutes. Permit the crust to barely cool as you put together the filling.
Cheesecake Filling
Now, make the cheesecake filling. The cheesecake filling is almost an identical to my traditional cheesecake recipe, however right this moment’s model doesn’t use fairly as a lot cream cheese. The feel is creamier, nevertheless it nonetheless units fantastically. Don’t over-mix the filling after you have got added the eggs.
Time-saving tip: You’re going to bake this cheesecake in a water bathtub, so get a kettle of water boiling throughout this time.
Pour the filling into the crust and easy the highest. Then drop spoonfuls of the graceful blueberry sauce onto the filling and gently swirl with a knife.
When you have leftover blueberry sauce, combine it with the cooked blueberries you put aside and reserve it for topping the cheesecake when it’s time to serve.
Cheesecake Water Bathtub
I even have a whole submit and video tutorial for Make a Cheesecake Water Bathtub. I promise that it’s nothing too sophisticated. All you’re doing is putting the springform pan in a roasting pan, filling it with sizzling water, and baking.
However what’s the purpose, you ask? The recent water within the roasting pan creates a steamy, humid surroundings. This helps the cheesecake bake slowly and evenly, lowering cracks and stopping sinking.
Place the wrapped pan in a big roasting pan, pour in boiling water till it reaches about midway up the edges, and bake within the roasting pan till the middle is sort of set—it ought to nonetheless barely wobble.
When baking is full, flip off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then cool utterly at room temperature and refrigerate for a minimum of 6 hours or in a single day earlier than serving.
Whenever you’re able to serve, loosen the edges, take away the ring, and slice. Adorn with whipped cream when you’d like, and spoon the reserved blueberry sauce excessive.
For clear slices, use a pointy knife cleaned between cuts!
Success Suggestions for Excellent Cheesecake
To summarize, listed below are some tips we reviewed above:
- Make certain cheesecake batter substances are room temperature.
- Don’t over-mix the cheesecake batter after you add the eggs.
- Bake in a water bathtub.
- Let cheesecake cool within the (turned-off) oven for 1 hour.
- Cool utterly at room temperature, then chill.
Description
Extremely-creamy blueberry swirl cheesecake with a buttery graham cracker crust and thick home made blueberry sauce swirled into each slice. Bake in a water bathtub for easy, crack-free outcomes. Prime with the leftover cooked blueberries and optionally available contemporary whipped cream.
Blueberry Sauce
Crust
Filling
- Alter the oven rack to the lower-middle place and preheat oven to 350°F (177°C). Tightly wrap 1 or 2 sheets of of professional quality aluminum foil across the backside and sides of a 9-inch or 10-inch springform pan and put aside.
- Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and heat water collectively in a small bowl till the cornstarch has dissolved. Put aside. Heat the blueberries and sugar collectively in a small saucepan over medium warmth. Stir constantly for about 3 minutes, till the blueberries start to launch their juices. Add the cornstarch combination and proceed to stir for one more 2–3 minutes, smashing some blueberries as you go. The combination will start to thicken. Take away from warmth and press the combination by way of a wonderful mesh sieve right into a small bowl to separate the cooked berries from the thickened juice. Switch the cooked blueberries to a different bowl and set each (the cooked berries and the juice) apart.
- Make the crust: In case you’re beginning out with full graham crackers, use a meals processor or blender to grind them into wonderful crumbs. Pour right into a medium bowl and stir within the sugar till mixed, after which stir within the melted butter. The combination might be sandy. Attempt to smash/break up any massive chunks. Pour the combination into the ready pan. With medium stress utilizing your hand, pat the crumbs down into the underside and partly up the edges to make a compact crust. Suggestions: You should use a small flat-bottomed measuring cup to assist press down the underside crust and easy out the floor, however don’t pack down with heavy pressure as a result of that makes the crust too exhausting. Merely pat down till the combination is not crumbly. For extra shaping approach suggestions, see the graham cracker crust recipe web page.
- Bake the crust for 10 minutes. Permit to barely cool as you put together the filling.
- Make the filling: In a big bowl utilizing a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar collectively on medium velocity till the combination is easy and creamy, about 3 minutes. Add the bitter cream and vanilla extract and beat till totally mixed. With the mixer working on low velocity, add the eggs one by one, beating after every addition till simply integrated. Cease the mixer as quickly as the ultimate egg is integrated; over-mixing could cause the cheesecake to deflate.
- Pour the cheesecake batter into the crust and easy the highest. Drop spoonfuls of the graceful blueberry sauce onto the batter. Utilizing a knife, gently swirl as proven within the picture above. When you have leftover blueberry sauce, combine it with the cooked blueberries you put aside, tightly cowl, and refrigerate till you serve the cheesecake.
- Put together the water bathtub: (If wanted for additional visuals, see Make a Cheesecake Water Bathtub; the visible information and video will help you on this step.) Boil a kettle/pot of water. You want 1 inch of water in your roasting pan for the water bathtub, so be sure you boil sufficient. I exploit a whole kettle of sizzling water. Place the wrapped springform pan inside of a giant roasting pan. Fastidiously pour the new water into the roasting pan and place it within the oven. (Or you’ll be able to place the roasting pan within the oven first, then pour the new water in—whichever is less complicated for you.) Shortly shut the oven door to entice the steam inside.
- Bake the cheesecake for 55–65 minutes, or till the middle is sort of set. In case you discover the cheesecake browning too shortly on high, tent it with aluminum foil midway by way of baking. When it’s finished, the middle ought to nonetheless barely wobble whenever you gently faucet or shake the pan.
- Flip the oven off and open the oven door barely. With the door ajar, let the cheesecake sit within the oven within the water bathtub because it cools down for 1 hour. After 1 hour, take away the cheesecake from the oven and water bathtub, discard the foil, and place the springform pan on a wire rack to chill utterly at room temperature. After it has cooled, cowl and refrigerate the cheesecake for a minimum of 6 hours or as much as 2 days.
- Run a knife across the edges of the springform pan to assist loosen the cheesecake, then take away the outer rim. Utilizing a pointy knife, lower into slices for serving. For neat slices, wipe the knife clear and dip it into heat water between every slice. Prime with reserved blueberry sauce and whipped cream, if desired.
- Cowl and retailer leftover cheesecake within the fridge for as much as 4 days.
Notes
- Freezing Directions: After the cheesecake has cooled utterly at room temperature (no have to refrigerate first), you’ll be able to freeze it with or with out the springform pan base. To freeze with the bottom, take away the outer rim and wrap the cheesecake (nonetheless on the underside of the pan) tightly in a number of layers of plastic wrap, adopted by a layer of aluminum foil. To freeze with out the pan, run a pointy knife beneath the crust to launch it, fastidiously slide it onto a parchment-lined piece of cardboard or a plate, and wrap tightly in a number of layers of plastic wrap and a ultimate layer of aluminum foil. Freeze for as much as 3 months. Thaw in a single day within the fridge earlier than serving.
- Particular Instruments (affiliate hyperlinks): 9-inch Springform Pan | Small Saucepan | Silicone Spatula | Effective Mesh Sieve | Glass Mixing Bowls | Meals Processor | Electrical Mixer (Handheld or Stand) | Giant Roasting Pan
- Blueberries: If utilizing frozen blueberries, don’t thaw.
- Alternate Water Bathtub Technique: This technique works as properly, and also you don’t should bake the cheesecake IN water. Boil a kettle or pot of water. You want 1 inch of sizzling water in your roasting pan for the water bathtub, so be sure you boil sufficient. Place the cheesecake on the middle oven rack of the preheated oven. Place a big metallic baking or roasting pan (don’t use glass—I often use a 9×13-inch baking pan or an extra-large forged iron skillet) on the underside rack. Pour boiling water into the empty pan, about 1 inch deep. Instantly shut oven to entice the steam inside. This distinctive water bathtub provides steam to the oven with out having the cheesecake sit contained in the water itself. No have to wrap the springform pan in foil. See Make a Cheesecake Water Bathtub for extra info.
- Keep away from Over-baking the Cheesecake. When the cheesecake is completed, there’ll nonetheless be a 2- or 3-inch wobbly spot within the middle; the feel will easy out because it cools.
- Non-US Readers: Don’t have graham crackers the place you reside? Use 200g floor digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I perceive, spreadable cream cheese offered in a bath in nations exterior of the US is somewhat completely different from the spreadable cream cheese within the US. It’s thicker, sturdier, and extra stable and ought to be OK to make this pie. I’ve no expertise with it, however that is what I’ve heard from different non-US readers. In case you strive it, tell us the way it seems!
