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

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5 13 18
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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 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
(18)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
d_romero
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
d_romero
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
shellabe1974
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
meggan
Reviewed Feb. 18, 2013

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

MY REVIEW
lissaj81
Reviewed Feb. 2, 2013

"This is such a great recipe! I have made it a few times and everyone always loves it. Last time I had some trouble with it cracking and the ends were a little dry. Then I remembered I put it in a pan of water ( it had been a few years since I last made it). This time I made it but skipped the blueberry topping and left it plain, I made sure all ingredients were at room temperature first. Then I filled a large pan with water and put a large quiche pan (ceramic) and put that in the water ( instead of foil) then placed the springform pan with the cheesecake inside of the quiche dish. I baked it for 55 min ( without opening the doors) and then turned off the oven and propped it open about an inch with a wooden spoon. I let it cool in the oven for an hour. I removed it out of the oven and then ran the knive ( dull side of butter knife) along the outside of the edges. And let cool completely for a few hours and then covered with plastic wrap ( with rim still on so it doesn't touch the top). It was the best one I have made-no cracks, no sunken middle and no dry edges. The perfect cheesecake. I love the blueberry but this one has caramel sauce ready to be drizzled over the top! Yumm"

MY REVIEW
Kris Countryman
Reviewed Jul. 13, 2012

"I've made this with raspberries and it was very nice. I think next time I use raspberries I'll strain out the seeds. I don't mind them but others do."

MY REVIEW
NinaH
Reviewed Jan. 31, 2012

"this is my standard cheesecake recipe, I use it all the time and it is a big hit absolutely every time!! thanks so much for sharing!!"

MY REVIEW
monalord
Reviewed Oct. 10, 2011

"I made several cheesecakes for my daughter's wedding. This was one of the recipes that I used, and it turned out fantastic! It was creamy, the blueberry taste was just right and it froze beautifully. I also used this recipe for a strawberry swirl. I will definitely make this again."

MY REVIEW
LLLong12
Reviewed Aug. 29, 2011

"First attempt at making cheesecake and it was delicious. Directions were easy to follow."

MY REVIEW
lmdcarter
Reviewed Jun. 12, 2011

"I made this for a party and everyone loved it!!!!"

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