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Cheesecake has long been a beloved dessert, captivating taste buds with its creamy texture and rich flavor. This classic treat has inspired countless variations across the globe, from the New York-style cheesecake to the Italian ricotta cheesecake. Among its many renditions, the Blueberry Bliss Cheesecake Swirl stands out as a delightful combination of flavors that brings a fresh twist to a traditional favorite.

Blueberry Cheesecake - Swirled With Blueberry Sauce!

Discover the delightful Blueberry Bliss Cheesecake Swirl, a creamy and rich dessert that elevates the classic cheesecake experience! This recipe combines a luscious cream cheese filling with a vibrant homemade blueberry sauce for a burst of fruity flavor and stunning visuals. Perfect for any occasion, it's a crowd-pleaser that’s easy to make and sure to impress. Indulge with this guilt-free treat while enjoying the health benefits of blueberries! #BlueberryCheesecake #DessertRecipe #BakingJoy #HomemadeDelight #Foodie #CheesecakeLovers
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

For the blueberry sauce:

2 cups fresh or frozen blueberries

½ cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

2 tablespoons water

For the cheesecake filling:

24 oz cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

½ teaspoon lemon zest

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.

    Make the blueberry sauce: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the blueberries start to burst and release their juices (about 5-7 minutes). In a separate bowl, mix cornstarch with water to create a slurry, then add it to the sauce. Stir until it thickens, about 2-3 minutes. Remove from heat and let cool.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar, vanilla extract, and lemon zest, mixing until well incorporated. Add the eggs, one at a time, mixing on low speed until just combined. Finally, fold in the sour cream.

        Assemble the cheesecake: Pour the cheesecake filling onto the cooled crust. Spoon dollops of the blueberry sauce over the filling. Using a knife or toothpick, swirl the sauce into the cheesecake for a marbled effect.

          Bake the cheesecake: Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool for about an hour in the oven.

            Chill and serve: After cooling, refrigerate the cheesecake for at least 4 hours or overnight. Once chilled, carefully remove the sides of the springform pan. Serve with additional blueberry sauce if desired.

              Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 12