Blueberry Cheesecake Recipe
A vanilla cheesecake laced with blueberry swirl and fresh blueberries and garnished with house-made granola and whipped cream.
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Ingredients
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Cheesecake Ingredients
Method
Preparation Steps
- 1
Prepare the Blueberry Swirl
In a small saucepan over medium heat, combine 1 cup of blueberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice. Cook until the blueberries burst and the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
- 2
Prepare the Cheesecake Mixture
Preheat the oven to 325°F (160°C). In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until combined. Add the sour cream and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, mixing on low speed after each addition until just combined.
- 3
Combine Blueberries
Gently fold in the remaining 1 cup of fresh blueberries and the cornstarch into the cheesecake mixture.
- 4
Assemble the Cheesecake
Pour half of the cheesecake mixture into a greased 9-inch springform pan. Spoon in half of the blueberry swirl and use a knife to create a marbled effect. Pour the remaining cheesecake mixture over the top and add the rest of the blueberry swirl, swirling again with a knife.
- 5
Bake the Cheesecake
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 6
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, garnish with house-made granola and whipped cream.
