Name: Blueberry Delight Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: PT-482324H8M16S
Ingredients: 2 1/2 tsp cornstarch; 1 tsp fresh lemon juice; 1 tbsp warm water; 2 1/2 cups (319g) fresh or frozen blueberries; 1/4 cup (52g) sugar; 1 1/2 cups (201g) graham cracker crumbs; 2 tbsp (26g) sugar; 6 tbsp butter, melted; 24 ounces (678g) cream cheese, room temperature; 1 cup (207g) sugar; 3 tbsp (24g) all-purpose flour; 3/4 cup (173g) sour cream, room temperature; 1 1/2 tbsp vanilla extract; 3 large eggs, room temperature

Description

The Blueberry Delight Cheesecake is a superb dessert that combines the rich, creamy texture of classic cheesecake with a vibrant, flavorful swirl of blueberry sauce. This dessert is not only a feast for the taste buds but also a visually appealing addition to any dining table, making it perfect for holidays, gatherings, or just a special family dessert night.

Ingredients

Scale

2 1/2 tsp cornstarch
1 tsp fresh lemon juice
1 tbsp warm water
2 1/2 cups (319g) fresh or frozen blueberries
1/4 cup (52g) sugar
1 1/2 cups (201g) graham cracker crumbs
2 tbsp (26g) sugar
6 tbsp butter, melted
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
3/4 cup (173g) sour cream, room temperature
1 1/2 tbsp vanilla extract
3 large eggs, room temperature

Instructions

Preparing the Blueberry Sauce: In a small bowl, whisk together cornstarch, lemon juice, and warm water until smooth. Heat blueberries and sugar in a saucepan over medium heat. Stir continuously until blueberries start to release their juices and smash them slightly. Add the cornstarch mixture and cook until the sauce thickens. Process in a food processor and strain to remove skins. Set aside to cool.
Making the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a greased 9×13 inch pan. Bake at 325°F (163°C) for 10 minutes, then cool.
Creating the Filling: Blend cream cheese, sugar, and flour on low speed until smooth. Mix in sour cream and vanilla extract. Add eggs one at a time, ensuring thorough blending after each addition. Pour over the cooled crust.
Adding the Blueberry Swirl: Drizzle blueberry sauce over the filling and use a knife to gently swirl. Bake at 300°F (148°C) for 40-45 minutes until set but slightly jiggly in the center.
Cooling the Cheesecake: Turn off the oven, let the cheesecake cool inside with the door closed for 15 minutes, then open the door slightly and cool for another 15 minutes. Chill in the refrigerator for 3-4 hours before serving.

Prep Time: 30 minutes
Cook Time: 1 hour