Blueberry Swirl Cheesecake

Savor the World.

Blueberry Swirl Cheesecake

A delicious dessert that blends creamy sweetness with a fresh, fruity twist—this Blueberry Swirl Cheesecake is, trust us, perfect for you. Easy to make and super photogenic, it’s ideal for impressing at gatherings, treating yourself at home, or spoiling your loved ones. Best of all, it’s an easy, tasty, and visually irresistible recipe.

Servings: 12

Prep Time: 25 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 35 minutes

Ingredients

1 cup (200 g) sugar
3 packages (8 oz / 226 g each) cream cheese, at room temperature
1 cup (240 ml) sour cream
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups (150 g) graham cracker crumbs
1/4 cup (60 g) unsalted butter, melted
1/4 cup (50 g) brown sugar
1 cup (150 g) fresh or frozen blueberries
2 tablespoons sugar
1 teaspoon lemon juice

Equipment Needed

9-inch (23 cm) springform pan
Food processor or blender
Electric mixer
Small saucepan
Silicone spatula

See 5 variations of the recipe at the end.

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Did You Know?

Did you know that the first recorded “cheesecake” was served at the Greek Olympic Games in 776 B.C.? It was considered an energy food for athletes! While it didn’t include blueberries or an oven back then, the spirit of a delicious reward was already there. Now you can enjoy it without running marathons.

Instructions

Preheat the oven: Start by preheating your oven to 325 °F (160 °C). This ensures your cheesecake bakes evenly and gently. While the oven heats, lightly grease the 9-inch springform pan with butter or oil to prevent sticking and make it easier to remove later.
Prepare the crust: In a bowl, thoroughly mix the graham cracker crumbs, melted butter, and brown sugar until you get a moist, sandy texture. Press this mixture firmly and evenly into the bottom of the pan to form a compact base. Bake the crust for 10 minutes to make it crisp and to prevent it from getting soggy when you add the filling. Let it cool while you prepare the rest.
Make the blueberry puree: Now for the puree! In a small saucepan over medium heat, combine the blueberries, 2 tablespoons sugar, and lemon juice. Cook for 8 to 10 minutes, stirring occasionally, until the berries soften and the mixture thickens slightly. Blend until smooth, then let it cool completely.
Mix the filling: Use a large bowl and an electric mixer to beat the cream cheese and sugar until smooth and lump-free. Add the eggs one at a time, mixing just enough to combine each without overbeating to avoid extra air. Then add the vanilla and finally the sour cream.

Add the puree and create the swirl: This is important! Pour the cream cheese mixture over the baked crust. Using a spoon, drop dollops of the blueberry puree on top. Then use a toothpick or thin knife to swirl it gently in circular or zigzag motions to distribute the flavor and create a visually appealing marbled effect.
Bake the cheesecake: Almost done! Bake for 60 minutes at 325 °F (160 °C). You’ll know it’s ready when the center just barely jiggles if you gently shake the pan. When that happens, turn off the oven and leave the door open slightly to let it cool slowly for 1 hour inside the oven—this helps prevent cracks, so don’t skip it.
Refrigerate before serving: Finally, a little patience. Refrigerate the cheesecake for at least 4 hours, ideally overnight. This lets it set and develop the perfect texture for slicing and enjoying.

Ingredient Substitutions

Cream Cheese: You can use mascarpone cheese or a mix of ricotta and plain Greek yogurt as substitutes.
Graham Crackers: This one’s easy to swap; you can use Maria cookies or crushed Digestive biscuits instead.
Sour Cream: Replace it with plain Greek yogurt if needed.
Fresh Blueberries: Frozen blueberries (no need to thaw) or even sugar-free blueberry jam work well.
Sugar: For a reduced sugar version, use erythritol or monk fruit in the same amount.

Preparation Tips

Room Temperature: Always have all your ingredients at room temperature for a smoother, lump-free batter.
Don’t Overbeat: Avoid overbeating the cream cheese mixture to prevent too much air, which can cause cracks while baking.
Water Bath: Use a water bath (bain-marie) when baking your cheesecake; this creates a humid environment inside the oven, helping it cook evenly and stay creamy.
Slow Cooling: Let the cheesecake cool completely in the turned-off oven with the door slightly open before refrigerating — this is important.
Perfect Swirl: Use a toothpick or knife with gentle motions to create an attractive swirl effect.

Nutrition Information (per serving)

Calories: 360 kcal
Total fat: 25 g
Saturated fat: 14 g
Cholesterol: 110 mg
Sodium: 220 mg
Carbohydrates: 28 g
Dietary fiber: 1 g
Sugars: 20 g
Protein: 6 g

Nutritional Benefits

This cheesecake combines the creamy delight of cream cheese with the antioxidant power of blueberries, known to support brain and heart health. Sour cream adds beneficial probiotics, while eggs provide complete protein and B vitamins. Although it’s an indulgent dessert, it includes functional ingredients that, in moderation, can be part of a balanced diet.

Storing & Reheating

Refrigeration: Store your Blueberry Swirl Cheesecake in an airtight container in the fridge for up to 5 days to keep it fresh and tasty.
Freezing: To keep it longer, freeze it already sliced and wrapped tightly in plastic wrap. It can last up to 2 months frozen.
Thawing: Always thaw the cheesecake in the fridge for 12 hours before serving to maintain optimal texture and flavor.
No Reheating: This cheesecake is best enjoyed chilled or at room temperature and should not be reheated like warm desserts to preserve its creaminess.

Recipe History or Inspiration

Cheesecake is a classic dessert that has traveled from ancient Greece to modern tables worldwide. This blueberry version is a modern take on the traditional New York Cheesecake, blending rich creaminess with the fresh fruity twist of the purple swirl. Designed to celebrate special moments, this cake has become a symbol of elegant indulgence, perfect for birthdays, brunches, or as a treat for yourself on a relaxing afternoon.

Serving Suggestions

A cold almond milk latte with a hint of vanilla pairs perfectly with your cheesecake.
Oatmeal cookies with chocolate chips are a great contrast to the cheesecake’s creaminess.
Fresh strawberries or kiwi slices add a refreshing touch and nice decoration.
Small pretzels offer a sweet and salty balance if you’re looking for flavor contrast.
A spinach salad with walnuts and balsamic vinaigrette before dessert is also a great option.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries? Absolutely, no need to thaw them first. Just cook them straight away to make the puree.
Can I make this without an oven? Not this version, but there are no-bake alternatives if you prefer.

How do I prevent cracking? Easy! Bake with a water bath and cool slowly with the oven door slightly open.
Can I use other fruits? Yes, it’s delicious with raspberries, blackberries, or mango.
What if I don’t have a springform pan? Use a regular pan but line it with parchment paper to make removal easier.

Recipe Variations

Chocolate Crust: For chocolate lovers, swap graham crackers with crushed chocolate cookies.
Vegan Version: For vegan friends, use vegan cream cheese, plant-based milk, and an egg substitute like ground flaxseed mixed with water.

Individual Jar Cheesecakes: Perfect for personal servings and easy to take to picnics or events.
Mixed Berry Swirl: Delicious! Combine blueberries, raspberries, and blackberries for a more colorful and complex swirl.
New York Style: Make it taller and denser by adding an extra egg and skipping the swirl.

And just like that, you now know all the details to make this delicious Blueberry Swirl Cheesecake, so there’s no excuse not to try it at home. It’s a simple, elegant recipe perfect for any special occasion or just to treat yourself. So, happy baking!

Tastes of La Paz.