Blueberry Swirl Cheesecake

Name: Blueberry Swirl Cheesecake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 340 grams package frozen blueberries, thawed; 79 milliliters butter, melted; 2 teaspoons cornstarch; 680 grams packages each) cream cheese, softened; 3 eggs, lightly beaten; 296 milliliters graham cracker crumbs; 59 milliliters lemon juice; 59 milliliters sugar; 397 grams can sweetened condensed milk; 1 Tbsp water

Blueberry Swirl Cheesecake might be a good recipe to expand your dessert recipe box. One portion of this dish contains around 8g of protein, 30g of fat, and a total of 437 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of sugar, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Blueberry Swirl Cheesecake, Blueberry Swirl Cheesecake, and Blueberry Swirl Cheesecake.

Instructions

In a food processor, process the blueberries, sugar, water and cornstarch until blended.

Ingredients you will need

Blueberries

Corn Starch

Sugar

Water

Equipment you will use

Food Processor

Transfer to a heavy saucepan; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Set aside 1/3 cup for filling. Refrigerate remaining sauce for topping.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Combine crust ingredients. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat cream cheese and milk until smooth; beat in lemon juice.

Ingredients you will need

Cream Cheese

Lemon Juice

Crust

Milk

Equipment you will use

Springform Pan

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Pour half of the filling over crust; top with half of the reserved blueberry mixture. Repeat layers.

Ingredients you will need

Blueberries

Crust

Cut through filling with a knife to swirl.

Equipment you will use

Knife

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 325° for 40-45 minutes 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. Refrigerate overnight.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Remove sides of pan.

Equipment you will use

Frying Pan

Serve with blueberry sauce.

Ingredients you will need

Blueberries

Sauce

Equipment

Ingredients

Servings:

340grams

package frozen blueberries, thawed 79milliliters

butter, melted 2teaspoons

cornstarch 680grams

packages each) cream cheese, softened 3

eggs, lightly beaten 296milliliters

graham cracker crumbs 59milliliters

lemon juice 59milliliters

sugar 397grams

can sweetened condensed milk 1Tbsp

water

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake can be paired 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 Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.