Blueberry Swirl Cheesecake Recipe



Two-Tone Cheesecake

"Looking to create an original for the 2002 Alaska State Fair contest, I came up with this creamy cheesecake,"... View this recipe »


 

Springform Pan Crust

Each time I make a dessert with a graham cracker crust using a springform pan, the butter leaks out into the... Read more »


Is It Done Yet?

Some cheesecake recipes say to bake until the center is just barely firm. What is a good yardstick to use when... Read more »

Blueberry Swirl Cheesecake

Country Woman - try a FREE ISSUE today!

SERVINGS: 12

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 40 min. Bake: 70 min. + chilling

Ingredients:

  • 1-1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • CRUST:
  • 1 cup graham cracker crumbs (about 16 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs, beaten
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract

Directions:

In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside.
    For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
    In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream, and vanilla. Pour into crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl. Place pan on a baking sheet.
    Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
    Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.