Blueberry Swirl Cheesecake

Name: Blueberry Swirl Cheesecake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters fresh blueberries; 2 Tbsps butter, melted; 2 teaspoons cornstarch; 680 grams packages each) cream cheese, softened; 4 eggs, lightly beaten; 2 Tbsps all-purpose flour; 237 milliliters graham cracker crumbs (about 16 squares); 1 Tbsp lemon juice; 227 grams cup sour cream; 237 milliliters sugar; 2 teaspoons vanilla extract; 1 Tbsp cold water

Blueberry Swirl Cheesecake might be just the dessert you are searching for. This recipe makes 12 servings with 386 calories, 7g of protein, and 27g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up blueberries, flour, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Users who liked this recipe also liked Blueberry Swirl Cheesecake, Blueberry Swirl Cheesecake, and Blueberry Swirl Cheesecake.

Instructions

In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened.

Ingredients you will need

Blueberries

Lemon Juice

Berries

Sugar

Equipment you will use

Sauce Pan

Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Blueberries

Water

Remove from the heat; cool to room temperature.

Transfer to a blender; cover and process until smooth. Set aside.

Equipment you will use

Blender

For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan.

Ingredients you will need

Butter

Crust

Sugar

Equipment you will use

Springform Pan

Bowl

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 350° for 10 minutes. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla.

Ingredients you will need

Cream Cheese

Sour Cream

Vanilla

All Purpose Flour

Sugar

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Pour filling over crust.

Ingredients you will need

Crust

Drizzle with blueberry mixture; cut through batter with a knife to swirl.

Ingredients you will need

Blueberries

Equipment you will use

Knife

Return pan to baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Refrigerate overnight. Refrigerate leftovers.

Equipment

Ingredients

Servings:

355milliliters

fresh blueberries 2Tbsps

butter, melted 2teaspoons

cornstarch 680grams

packages each) cream cheese, softened 4

eggs, lightly beaten 2Tbsps

all-purpose flour 237milliliters

graham cracker crumbs (about 16 squares)1Tbsp

lemon juice 227grams

cup sour cream 237milliliters

sugar 2teaspoons

vanilla extract 1Tbsp

cold water

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.