contest-winning blueberry swirl cheesecake

Name: Contest-Winning Blueberry Swirl Cheesecake
Prep time: 40 min
Cook time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) fresh blueberries; 1/4 cup(s) sugar; 1 tablespoon(s) lemon juice; 2 teaspoon(s) cornstarch; 1 tablespoon(s) cold water; FOR THE CRUST; 1 cup(s) graham cracker crumbs (about 16 squares); 2 tablespoon(s) sugar; 2 tablespoon(s) butter, melted; FOR THE FILLING; 3 package(s) (8 ounces each) cream cheese, softened; 1 cup(s) sugar; 1 cup(s) (8 ounces) sour cream; 2 tablespoon(s) all-purpose flour; 2 teaspoon(s) vanilla extract; 4 - eggs, lightly beaten

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 40 Min

cook time 1 Hr 10 Min

method Bake

Ingredients For contest-winning blueberry swirl cheesecake

1 1/2 c

fresh blueberries
1/4 c

sugar
1 Tbsp

lemon juice
2 tsp

cornstarch
1 Tbsp

cold water
FOR THE CRUST
1 c

graham cracker crumbs (about 16 squares)
2 Tbsp

sugar
2 Tbsp

butter, melted
FOR THE FILLING
3 pkg

(8 ounces each) cream cheese, softened
1 c

sugar
1 c

(8 ounces) sour cream
2 Tbsp

all-purpose flour
2 tsp

vanilla extract
4

eggs, lightly beaten

How To Make contest-winning blueberry swirl cheesecake

1
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. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside.

2
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. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl.
3
Return pan to baking sheet. 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. Refrigerate overnight. Refrigerate leftovers.
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