Description

Blueberry Swirl Cheesecake with Glossy Glaze is a rich, creamy cheesecake layered with tangy blueberry swirls and finished with a shiny glaze for a bakery-quality look and taste. Elegant, indulgent, and perfect for special occasions.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
2 tbsp granulated sugar
1/3 cup unsalted butter, melted

For the filling:

24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1/2 cup heavy cream
3 large eggs
2 tsp vanilla extract
1 tbsp lemon juice

For the blueberry swirl:

1 1/2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch
2 tbsp water

For the glossy glaze:

1/2 cup blueberry preserves or jelly
2 tbsp water

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil if using a water bath.

Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
Prepare the blueberry swirl: In a saucepan, cook blueberries, sugar, lemon juice, and water until berries burst. Stir in cornstarch and cook until thickened. Cool, then blend until smooth.
Make the filling: Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, lemon juice, and vanilla. Mix well. Add eggs one at a time on low speed, just until combined.
Assemble: Pour half the filling over the crust. Drop spoonfuls of blueberry sauce and swirl with a toothpick. Repeat with remaining filling and sauce on top.
Bake in a water bath for 50–60 minutes until center is slightly jiggly. Turn off oven, crack the door, and cool for 1 hour.
Chill cheesecake in refrigerator for at least 4 hours or overnight.
Make the glaze: Warm preserves with water until smooth. Strain if needed. Cool slightly and spread over chilled cheesecake.
Refrigerate for 30 minutes to set glaze before serving.

Notes

Frozen blueberries work well; thaw and drain excess liquid before use.
For a chocolate twist, use an Oreo crust instead of graham crackers.
Chill the cheesecake overnight for best results.
Do not overmix eggs to avoid cracks.
Serve with fresh blueberries on top for extra color and freshness.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 320mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg