Contest-Winning Blueberry Swirl Cheesecake Recipe
Contest-Winning Blueberry Swirl Cheesecake Recipe photo by Taste of Home

Contest-Winning Blueberry Swirl Cheesecake Recipe

Publisher Photo
This is my favorite blueberry recipe, which I often make for family get-together.—Cathy Medley, Clyde, Ohio
TOTAL TIME: Prep: 40 min. Bake: 70 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 70 min. + chilling
MAKES: 12 servings

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
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 eggs, lightly beaten

Directions

  1. 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.
  2. 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.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl.
  4. Return pan to 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.
  5. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.
Originally published as Blueberry Swirl Cheesecake in Country Woman May/June 2004, p29

Reviews for Contest-Winning Blueberry Swirl Cheesecake

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 7, 2014 Edited Jul. 10, 2014

"Tried out this recipe this weekend and it came out really well :) :) enjoyed making this recipe :)"

MY REVIEW
Reviewed Apr. 1, 2013

"Made this for Easter this past weekend March 31, 2013 and it was so good, definetly will make this many more times and it was easy too, might change the berries around from time to time but my daughter said omg that was the best cheesecake ever!!"

MY REVIEW
Reviewed Apr. 1, 2013

"Made this for Easter this past weekend March 31, 2013 and it was so good, definetly will make this many more times and it was easy too, might change the berries around from time to time but my daughter said omg that was the best cheesecake ever!!"

MY REVIEW
Reviewed Mar. 30, 2013

"I love this cheesecake! every time I make it, it comes out nice and creamy,never has any problems with it cracking. And it looks so pretty too."

MY REVIEW
Reviewed Feb. 18, 2013

"I've made this more then once and I never seem to have enough"

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