Blueberry Swirl Cheesecake - Sally's Baking Addiction
"You can use fresh or frozen blueberries to make this creamy blueberry swirl cheesecake with a buttery, thick graham cracker crust. Tasters will beg for more!..."
INGREDIENTS
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2 teaspoons (6g) cornstarch
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1 teaspoon fresh lemon juice
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1 Tablespoon (15ml) warm water
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2 cups (380g) fresh or frozen blueberries*
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2 Tablespoons (25g) granulated sugar
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1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
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1/4 cup (50g) granulated sugar
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5 Tablespoons (71g) unsalted butter, melted
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24 ounces (678g) full-fat block-style cream cheese, softened to room temperature
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1 cup (200g) granulated sugar
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1 cup (240g) full-fat sour cream (or yogurt), at room temperature
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2 teaspoons pure vanilla extract
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3 large eggs, at room temperature
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