Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups fresh blueberries
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 24 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Directions
Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of the prepared pan to form a crust.
In a saucepan, combine 2 cups blueberries, 3/4 cup sugar, cornstarch, and lemon juice; cook over medium heat until the mixture thickens, about 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth.
Add eggs one at a time, beating well after each addition.
Stir in the sour cream until just combined.
Pour half of the cream cheese mixture over the crust, then spoon half of the cooled blueberry mixture over the cream cheese layer; repeat with the remaining layers.
Swirl the top with a knife for a marbled effect.
Bake for 60-70 minutes or until the center is set.
Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.
Garnish with fresh blueberries and mint leaves before serving.
Frequently Asked Questions
How far in advance can I make the Irresistible Blueberry Dream Cheesecake?
This medium-difficulty cheesecake benefits greatly from chilling time, so it's best made at least 6 hours ahead, or preferably the day before serving. Once fully cooled, cover the cheesecake tightly with plastic wrap and refrigerate for optimal texture and flavor development.
Why is my blueberry swirl cheesecake cracking, and how can I prevent it?
Cracking often happens due to rapid temperature changes; ensure your 24 ounces of cream cheese is fully softened before mixing. While this recipe doesn't explicitly call for a water bath, lowering the oven temperature slightly from 325°F (165°C) after 50 minutes can help it set gently.
Can I substitute the fresh blueberries in this recipe with frozen ones?
Yes, you can substitute the 2 cups of fresh blueberries with frozen ones for the blueberry swirl topping. If using frozen, do not thaw them first; mix them directly into the saucepan with the sugar and cornstarch, as they will release more moisture during cooking.
