Contest-Winning Blueberry Swirl Cheesecake
This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio
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 sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs, lightly beaten
Reviews
I have many recipes that I use for cheesecake. This is my number one. This is easily a 5 star recipe. Those of you rating it lower because you baked it too long need to simply follow the instructions. It will be giggly in the center. Don’t bake longer than 50-55 minutes
No comment left
I haven’t made a cheesecake in a long time so I was pretty worried how it would turn out. It ended up fantastic! Followed the recipe exactly.
The timing was WAY off for me. After the suggested 40-45 mins the center was completely wet and jiggly. I cooked it an EXTRA 45 mins (checked it every 10 mins) and wrapped the edges in foil because they were getting too dark. By the time the center was set the rest of the cake was way too dark and it looked horrible.
I made this recipe using wild Montana huckleberries and it turned out beautifully. I have a large spring form pan and the batter filled it to make a beautiful deep cheesecake. The center of the cake should jiggle a bit when done because it continues to cook out of the oven. I used a water bath to encourage even baking and set the oven to 325 degrees as recommended by most cheesecake recipes. Velvety and beautiful. I wish I could include a pic.
Came out amazing! I cooked it around 50 mins and put the entire blueberry topping on before baking, which was a good move :) I also used a regular glass pie pan, so if you dont have a springform pan you should be ok!
Turned out great best cheesecake ever
I thought this recipe was great! Not sure what pan sizes you are using, but it fit mine just fine. As for cracking cook it in water then, if it bothers you....... excellent taste and very easy to make!
I’m not sure what happened. There seemed to be enough filling for two cheesecakes. It barely fit into my spring form. We’re 1 hr and 25 minutes into baking and the whole thing is still jiggly. I don’t know where I went wrong....
Made 2 cheesecakes following this recipe. The outer cheesecake cooked faster than the middle. It took around 1 hour to bake at 350 F. I wonder if this recipe should been baked in bano maria. Cheesecakes cracked every where. Not impressed.