Blueberry Swirl Cheesecake is a decadent dessert that is soo satisfying. The perfect balance of tangy, creamy, and sweet, with the best homemade graham cracker crust.
Blueberry swirl cheesecake- hello, beautiful! OK, so I have been on a cheesecake mission these last few weeks. I think I’ve tweaked and tried the recipe at least 7 times in search of the elusive, CRACK FREE, perfectly baked, and oh so dangerously delicious cheesecake. Now that I’ve found the perfect recipe that resulted in literally THE best cheesecake I’ve ever had, I am SO excited to share it with you so that you, too can experience this magnificent blueberry swirl cheesecake.
How to avoid cracks in cheesecake:
- Do not open the oven door to peek at your cheesecake during baking. I know it’s tempting, but cheesecake does not like sudden changes in temperature. Not one bit. And what cheesecake wants, cheesecake gets
- Use a water bath: Waterbaths help to cook the cheesecake more evenly and control the temperature. To make a water bath, place your springform pan in a large roasting pan filled with 1 – 2 inches of boiling water.
- Avoid overmixing: Overmixing creates pockets of air bubbles that rise to the top during baking and turn into cracks.
- Don’t overbake: Overbaking dries the cheesecake out and makes the filling less flexible. When cheesecake is done the sides will be somewhat puffed up and the center will still jiggle slightly.
- Use room temperature ingredients: Room temperature ingredients come together more easily and evenly. Let the cream cheese, eggs, and sour cream sit out on the counter for at least 1 hour and up to 2 hours prior to using.
- Don’t take the cheesecake out of the oven right away: Turn the oven off and open the door very slightly. Leave the cheesecake in the oven for 1 hour while it comes to room temperature gradually. Then cool completely on the counter before refrigerating.
- Flour: Adding flour to the filling makes it stronger and adds extra insurance against cracks.
Blueberry Swirl Cheesecake Ingredients
For the lemon-blueberry sauce:
Lemon juice, warm water, corn starch, fresh or frozen blueberries, and sugar.
For the graham cracker crust:
Graham cracker crumbs. Butter. Sugar. So simple and SO GOOD!
For the cheesecake filling:
Full-fat cream cheese, sugar, all-purpose flour, full-fat sour cream, vanilla, lemon juice, and room temperature eggs.
How to make blueberry swirl cheesecake:
Preheat the oven to 350° Spray a 9″ springform pan generously with non-stick cooking spray and wrap aluminum foil around the bottom and up the sides.
Start by preparing the lemon-blueberry sauce:
In a small bowl, whisk warm water, lemon juice, and corn starch
In a small sauce-pan, warm fresh or frozen blueberries and sugar. Stir constantly until the blueberries start to release their juices. This will take about 3 minutes. Add the cornstarch mixture and continue to stir constantly over medium heat until the sauce thickens. About 5 – 10 minutes. Separate the sauce and the blueberries using a strainer and keep both for serving.
Make the graham cracker crust: Use a food processor to combine crushed graham crackers, sugar, and melted butter. Use the bottom of a measuring cup to evenly press the crust into the bottom of your prepared springform pan and slightly up the sides. Prebake the crust for 10 minutes while you prepare the filling.
Make the cheesecake filling: Use a hand-held mixer to beat room temperature cream cheese, sugar, and flour together until smooth and creamy with no lumps. Mix in the room temperature sour cream, vanilla, and lemon juice. Add room temperature eggs, 1 at a time, and mix until just combined after each.
Bake the cheesecake: Pour the filling on top of the crust and use a spatula to smooth the surface. Use a spoon to dot the blueberry sauce in several places. Take a knife or chopstick and swirl the blueberry sauce. Bake for 50-60 minutes, until the sides are puffed up and there is a 2-3 inch wobbly bit in the center. Turn the oven off and slightly crack the door. Allow the cheesecake to cool in the oven for 1 hour, then let cool on the counter for another 30 minutes to 1 hour before refrigerating. Refrigerate at least 3 hours before serving. Serve with remaining blueberry sauce and blueberries.
Blueberry Swirl Cheesecake
For the blueberry sauce
- 1 tsp cornstarch
- 1 tsp lemon juice
- 2 tsp warm water
- 2 cups fresh or frozen blueberries
- 2 tbsp sugar
For the graham cracker crust
- 1½ cups honey graham crackers crumbs
- 6 tbsp butter melted and cooled
- ½ cup sugar
For the cheesecake filling
- 24 oz. full-fat cream cheese softened to room temperature
- 1½ cups sugar
- 2 tbsp. all-purpose flour
- 1 cup full-fat sour cream room temperature
- ⅓ tsp. lemon juice
- 2 tsp. vanilla
- 3 large eggs room temperature
- Preheat the oven to 350° Spray a 9" springform pan generously with nonstick cooking spray. Cover the bottom and sides with 2 layers of aluminum foil or heavy-duty aluminum foil.
To make the blueberry sauce
- In a small bowl, whisk cornstarch, warm water, and lemon juice until the cornstarch is dissolved.
- Add the blueberries and sugar to a small saucepan and stir over medium-low heat until the blueberries release their juices, about 3 minutes.
- Add the cornstarch mixture to the blueberries and bring to a boil. Stir constantly while simmering until the sauce thickens, about 5-10 minutes. Drain the sauce into a small bowl using a strainer and set aside. Keep the blueberries and sauce for serving.
For the graham cracker crust
- Use a food processor to combine graham crackers, melted butter, and sugar.
- Use the bottom of a measuring cup to evenly press the crust into the bottom of the prepared springform pan and up the sides slightly. Prebake the crust for 10 minutes while you make the filling.
For the cheesecake filling
- Use a hand-held electric mixer to beat the softened cream cheese, sugar, and flour until smooth and creamy. Add the sour cream, vanilla, and lemon juice and mix until smooth. Add the eggs one at a time, mixing until just combined after each addition. Do not over mix.
- Pour the filling into the prepared crust. Dot the top with the blueberry sauce and use a toothpick, butter knife, or chopstick to make a swirl pattern. Reserve the remaining sauce for serving.
- Bake the cheesecake in the preheated oven for 50-60 minutes until the sides are puffed up and the cheesecake is only slightly wobbly in the center.
- Once the cheesecake is done baking, turn the oven off and crack the door slightly. Leave the cheesecake in the oven for 1 hour.
- Remove the cheesecake from the oven and allow to cool completely before placing in the refrigerator. Refrigerate at least 3 hours or overnight before serving.