Blueberry Swirl Cheesecake
By The Berry That Cares On Januaru 15, 2018

There are thousands of blueberry cheesecake recipes circling around, from cookbooks, gourmandizing websites and grandma's secret notebooks. But in order to get it right, there are some infallible tips that will ensure you get a smooth and creamy blueberry cheesecake to relish. We were inspired by watching the Camposol cooks prepare a delicious dessert on our last visit, so we asked our friend and avid baker, Sheila C. J., to share her ultimate Blueberry Swirl Cheesecake recipe. It just goes to prove you don't need to be a studied chef or have industrial equipment to make a special treat yourself!

Blueberry Swirl Cheesecake

Serving: 12 portions

Preparation time: 40 minutes
Baking Time: 40 minutes + chilling


  • 1-1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

For crust

  • 1 cup graham cracker crumbs (about 16 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted

For 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 large eggs, lightly beaten


  • 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. Yield: 12 servings.
There’s nothing more satisfying than grabbing a handful of fresh berries and knowing they come straight off the bush. But a blueberry’s journey from field to table requires more than just a skillful hand. A few factors attribute to our product being as plump and fresh as it is.
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