Blueberry Swirl Treat (Print Version)
# Ingredients:
01 -
1/2 cup of butter, melted.
02 -
2 cups crushed graham crackers.
03 -
3 tablespoons of sugar (to use for the crust).
04 -
A full block of cream cheese, 16 oz, at room temp.
05 -
A cup of sugar (for the creamy filling).
06 -
3 eggs, large size.
07 -
A teaspoon of vanilla extract.
08 -
Half a cup of sour cream.
09 -
A cup and a half of fresh or frozen blueberries.
10 -
1/4 cup sugar (for making blueberry topping).
11 -
2 tablespoons of water.
12 -
A tablespoon of fresh lemon juice.
13 -
1 teaspoon cornstarch (blended with a tablespoon of water).
# Instructions:
01 -
Set your oven to 325°F (163°C) and let it heat up.
02 -
Stir together softened butter, graham cracker crumbs, and sugar. Push it evenly into the base of your springform pan.
03 -
Toss blueberries, sugar, water, and lemon juice into a saucepan over medium heat. Wait until it simmers, then add the cornstarch mix, stirring until it's thick. Let it cool down.
04 -
Use a big bowl to blend the cream cheese and sugar into a smooth mixture. Add the eggs one by one, mixing between each. Stir in the vanilla and sour cream until fully combined.
05 -
Pour half the creamy mixture on the crust. Drizzle on some blueberry sauce and swirl it with a knife. Repeat with the leftover filling and sauce.
06 -
Put it in the oven and bake for 50 to 60 minutes, until the center is firm. Turn off the heat, keep the door slightly open, and let it cool there.
07 -
Once it's cooled completely, chill it in the fridge for at least 4 hours, or overnight if you can.
08 -
Top it with some extra blueberries just before serving.
# Notes:
01 -
You'll love how creamy this cheesecake is, with tasty blueberry swirls adding a sweet and tangy kick to every bite.