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Blueberry Velvet Cheesecake

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A creamy, velvety cheesecake swirled with a vibrant blueberry compote, perfect for dessert lovers seeking a fruity twist on a classic favorite.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 4 (8 oz) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.
  3. In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth. Add eggs one at a time, beating well after each. Mix in sour cream, vanilla, and flour.
  4. In a saucepan, combine blueberries, 1/4 cup sugar, lemon juice, and cornstarch. Cook over medium heat until thickened, about 5 minutes. Cool slightly.
  5. Pour cream cheese mixture over crust. Drop spoonfuls of blueberry compote on top and swirl with a knife.
  6. Bake for 50-60 minutes until center is almost set. Turn off oven, crack door, and let cool inside for 1 hour. Chill in fridge for at least 4 hours.
  7. Serve chilled, garnished with fresh blueberries if desired.

Notes

For best results, use room temperature cream cheese. Swirl the blueberry compote gently to create a marbled effect. This cheesecake can be made a day ahead and stored in the refrigerator.

Nutrition

Find it online: https://www.rapidrecipes.blog/blueberry-velvet-cheesecake-2/