Blueberry Swirl Cheesecake Recipe
A creamy, bakery-style cheesecake with a buttery biscuit crust and vibrant blueberry swirls throughout.Perfect for celebrations, holidays, or whenever you want an impressive yet comforting dessert.Smooth texture meets sweet-tangy blueberry flavor in every slice.Make ahead friendly and ideal for serving a crowd.
Ingredients
- Crushed digestive biscuits or graham crackers – 2 cups
- Melted butter – ½ cup
- Cream cheese softened – 3 cups
- Sugar – 1 cup
- Eggs – 3 large
- Sour cream – 1 cup
- Vanilla extract – 1 tsp
- Fresh or frozen blueberries – 1½ cups
- Sugar for blueberry sauce – 2 tbsp
- Lemon juice – 1 tbsp
- Cornstarch mixed with water – 1 tbsp
Instructions
- Preheat oven to 325°F (160°C) and grease a springform pan.
- Mix biscuit crumbs with melted butter, press into pan base, and bake 10 minutes then cool.
- Cook blueberries, sugar, lemon juice, and cornstarch until thick to create sauce, then cool.
- Beat cream cheese and sugar until smooth, then mix in eggs one at a time.
- Blend in sour cream and vanilla until creamy.
- Pour cheesecake batter over crust and spoon blueberry sauce on top.
- Swirl sauce gently with a knife to create patterns.
- Bake 55–60 minutes until center is slightly set.
- Cool gradually, then refrigerate at least 4 hours or overnight before serving.
Notes
- Use room-temperature cream cheese for smooth batter.
- Avoid overmixing to prevent cracks.
- Bake cheesecake in a water bath for an extra creamy texture if desired.
- Chill overnight for the best slicing results.