Contest-Winning Blueberry Swirl Cheesecake

Name: Contest-Winning Blueberry Swirl Cheesecake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 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 sour cream; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 4 large eggs, lightly beaten

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

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 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 3 tablespoons blueberry mixture; cut through batter with a knife to swirl.
Return pan to baking sheet. Bake at 350° for 40-45 minutes 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. Serve with remaining blueberry sauce. Refrigerate leftovers.

Nutrition Facts

1 slice: 424 calories, 28g fat (16g saturated fat), 129mg cholesterol, 262mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 7g protein.

Originally published as Blueberry Swirl Cheesecake in Country Woman May/June 2004

Reviews

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Average Rating:

Cyndie

Jan 5, 2019

My first try and the best cheesecake I have ever tasted. My husband loved it. There's not much left! ??
aicenhour

Dec 10, 2017

I really like this recipe. The sour cream adds a richer texture and taste to this cheese cake. I added 2 Tbsp extra butter to the crust. I also cut out parchment paper to fit the springform pan, with some “tabs” for pulling the cheesecake of the bottom of the pan. When serving, I just cut off the tabs. The blueberries add a fruity taste to the cheesecake! We are always looking for more blueberry recipes!
d_romero

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!!
d_romero

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!!
shellabe1974

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.
meggan

Feb 18, 2013

I've made this more then once and I never seem to have enough
lissaj81

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
Kris Countryman

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.
NinaH

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!!
monalord

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.