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Contest-Winning Blueberry Swirl Cheesecake

 Contest-Winning Blueberry Swirl Cheesecake
This is my favorite blueberry recipe, which I often make for family get-together.—Cathy Medley, Clyde, Ohio
12 ServingsPrep: 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
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten

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

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Contest-Winning Blueberry Swirl Cheesecake (continued)

Directions (continued)

  • 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 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.
  • 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.
  • Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.