Blueberry Swirl Cheesecake

By Sally's Baking Recipes · 210 min

Ingredients

Instructions

1. Set the oven rack to the lower-middle position and preheat the oven to 350°F (177°C). Wrap 2 sheets of heavy-duty foil tightly around the bottom and sides of a 9-inch or 10-inch springform pan.
2. Whisk the cornstarch, lemon juice and warm water in a small bowl until the cornstarch dissolves. Set aside.
3. Warm the blueberries and sugar in a small saucepan over medium heat, stirring constantly for about 3 minutes until the berries start to release their juices. Add the cornstarch mixture and stir for another 2–3 minutes, mashing some berries, until it thickens.
4. Remove from the heat and press the mixture through a fine mesh sieve over a small bowl to separate the cooked berries from the thickened juice. Put the cooked berries in another bowl and set both aside.
5. Grind the graham crackers (about 12 full sheets) into fine crumbs in a food processor or blender. Mix in the 1/4 cup (50g) sugar, then the melted butter, until sandy. Press the mixture into the bottom and partly up the sides of the pan with medium pressure until compact and no longer crumbly, without packing it too hard.
6. Bake the crust for 10 minutes, then let it cool slightly while you make the filling.
7. Beat the cream cheese and 1 cup (200g) sugar on medium speed for about 3 minutes until smooth. Beat in the sour cream and vanilla until combined. On low speed, add the eggs one at a time, mixing only until each is incorporated. Stop as soon as the last egg is in.
8. Pour the batter over the crust and smooth the top. Drop spoonfuls of the blueberry juice sauce onto the batter and swirl gently with a knife. Mix any leftover sauce with the reserved cooked berries, cover and refrigerate until serving.
9. Boil enough water to fill the roasting pan to 1 inch. Set the wrapped springform pan in a large roasting pan, pour in the hot water (before or after placing it in the oven), and shut the oven door quickly to trap the steam.
10. Bake for 55–65 minutes, until the center is almost set. Tent with foil halfway if the top browns too quickly. It is done when the center still slightly wobbles when the pan is gently tapped or shaken.
11. Turn off the oven, open the door slightly and let the cheesecake cool in the water bath for 1 hour. Then remove it, discard the foil, and cool completely on a wire rack at room temperature. Refrigerate covered for at least 6 hours or up to 2 days.
12. Run a knife around the edge of the pan, remove the outer rim, and slice with a sharp knife, wiping and dipping the blade in warm water between cuts for neat slices. Store leftovers covered in the refrigerator for up to 4 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLemonCream cheeseSour creamBlueberryGraham cracker