Midnight Blueberry Cheesecake
This cheesecake features a rich cream cheese filling swirled with blueberry for a delightful dessert.
Equipment
- Mixing bowl
- Springform pan
Ingredients
For the Cheesecake Filling
- 32 oz cream cheese Full-fat blocks are recommended.
- 1 cup granulated sugar Sweetens the filling.
- 1 cup sour cream Adds texture.
- 1 teaspoon vanilla extract Enhances blueberry flavor.
- 3 large eggs Added one at a time.
For the Blueberry Swirl
- 1 cup fresh or frozen blueberries Frozen may require longer cooking.
- 2 tablespoon granulated sugar Sweetens the swirl.
- 1 tablespoon lemon juice Adds brightness.
- 1 teaspoon cornstarch For thickening the swirl.
- 2 tablespoon water For cornstarch slurry.
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine cream cheese and granulated sugar, mixing until smooth.
- Add sour cream, vanilla extract, and eggs one at a time, mixing just until incorporated.
- In a saucepan, combine blueberries, granulated sugar, lemon juice, and simmer until the blueberries break down.
- Mix cornstarch with water and add to the blueberry mixture, stirring until thickened.
- Pour the cheesecake batter into a springform pan and swirl in the blueberry mixture.
- Bake for 60 minutes or until set. Let cool before serving.
Notes
Ensure all ingredients are at room temperature for the best texture.