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Home Dish Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake

Name: How to cook Blueberry Swirl Cheesecake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

fenway

Blueberry Swirl Cheesecake

This is a creamy cheesecake swirled with a delicious fresh Blueberriy ripple with a taste of blueberry in every bite!

Ingredient

Food ration :

12 servings

Cooking time :

90 mins

2 cups

fresh blueberries, or frozen if fresh are not available

pacages of cream cheese, at room temperature

1 cup

sour cream, at room temperature

large eggs, at room temperature

1 1/2 teaspoon

Cooking instructions

* Step 1

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

* Step 2

Make Blueberry swirl sauce

* Step 3

Combine water, lemon juice and cornstarch in a small bowl until smooth

* Step 4

In a saucepan heat blueberries, sugar and salt, cook over low heat until blueberries begin to soften and become juicy

* Step 5

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

* Step 6

* Step 7

Make crust

* Step 8

Combine graham cracker crumbs, sugar and melted butter in a bowl until moistened

* Step 9

Press into bottom and sides of springform oan and freeze while preparing filling

* Step 10

Make Cheesecake Filling

* Step 11

In a large bowl beat cream cheese until smooth

* Step 12

Add sugar and beat until light and fluffy, beat in lemon, salt and vanilla

* Step 13

Add eggs one at a time beating in after each egg

* Step 14

Stir in sour cream until well combined

* Step 15

Pour into prepared pan

* Step 16

Drop spoonfulls of Blueberry sauce on batter

* Step 17

Swirl sauce by cutting through batter with a skewer or thin knife

* Step 18

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