With blueberry swirls and a generous drizzling of blueberry syrup upon serving, this Blueberry Cheesecake is just the perfect one you will ever need!
I run my hands thru my hair. It is sticky. It is pretty humid out there.
Today we walked to my daughter’s school in summer clothes, her in a yellow vibrant dress, my youngest in a pink baby tee and me in a sheer white, flowy top.
What is funny, just the other day we were wearing thick jackets doubled with vests. The cold, cold wind kissed our faces.
The weather transition is so steep that way. From darn cold to humid hot. Hello, spring.
What is predictable though, is the abundance of berries as the weather warms up. I love the array of colors of blueberries, raspberries, strawberries and blackberries in one neat row in the produce section.
I love baking with berries. We started out with these blueberry muffins and now, blueberry cheesecake.
Rich, creamy and heavenly, this is your new favorite cheesecake. I am particularly so fond of the swirled effect of the blueberry syrup on the cake surface.
The finishing touch of drizzling blueberry syrup on top balances out the richness of the cheesecake with a bright and fruity flavor.
To make the blueberry syrup, cook the blueberries with sugar and lemon juice in a medium saucepan. Stir them often over medium heat, until the berries are soft.
Dissolve cornstarch with water until you form a paste and stir the paste into the blueberries in the saucepan. Bring mixture to a boil and allow to simmer for about a minute or so, until the liquid is thick.
Once the mixture has cooled down, process it in a blender or food processor until smooth. Transfer in a jar and cover. Refrigerate your syrup until needed.
In a mixing bowl, combine graham cracker crumbs and sugar. Whisk together. Add in melted butter and stir until all dry ingredients are moistened.
Press onto the base of an 8-inch spring-form pan. I like to use the base of a measuring cup to aid in pressing the crumbs onto the pan. As you do, some of the moist crumbs will climb up the sides of the pan. That is okay.
Bake this in a 350 F preheated oven for ten minutes. Set aside to cool.
In a large mixing bowl, beat together sugar and softened cream cheese until smooth. Beat in sour cream, vanilla and flour. Add the eggs and beat just until combined.
Pour the batter over the crust in the springform pan. Spoon about three tablespoons of the blueberries on the cake surface.
To create the swirled effect, run a knife thru the batter two or three times. Bake in a 350 F oven for 45- 50 minutes or until the cake is just about set.
Cool the cake slightly on a wire rack, then run a knife along the edges to loosen the cake. Let the cake cool to room temperature then refrigerate it for 24 hours.
Upon serving, drizzle more blueberry syrup on top.
Now, grab a slice, go heavy on the syrup and enjoy blueberries in its decadent form. You will love this.
Do you love cheesecakes? You will love these:
For the Blueberry Syrup
- 1 and 1/2 cups fresh blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water cold
For the Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 2 tbsp melted butter or 28.35 grams
For the Filling
- 3 package cream cheese 225 grams each package,softened
- 1 cup sugar
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- 4 large eggs lightly beaten
Make the Blueberry Syrup
- Combine blueberries, sugar and lemon juice in a small saucepan. Over medium heat, cook the mixture for about 5 minutes, stirring often until the blueberries are soft.
- In a small bowl, dissolve cornstarch in water and stir until mixture turns into a smooth paste. Add this to the saucepan and let the mixture boil and let simmer for about a minute or so, until the mixture is thick. Remove from heat and allow to cool.
- Transfer to a blender or a small food processor and blend until smooth. Transfer to a container or jar. Cover and refrigerate until needed.
Make the Crust
- Preheat oven to 350 F. Whisk together graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and stir mixture until combined. Press the mixture into an 8 inch-spring-from pan. Bake for ten minutes and set aside to cool while you make the filling.
Make the Filling
- Preheat oven to 350 F. In a mixing bowl, beat cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and the flour. Beat just until combined.
- Add the eggs and beat on low speed just until incorporated. Pour mixture over the crust in the spring-form pan. Spoon about three tablespoons of the blueberry syrup on top of the batter. Use a knife to cut through the batter to create the swirled effect.
- Bake in a preheated oven for 45-50 minutes or until the center of cheesecake is almost set. Cool cake slightly on a wire rack. Then run a knife thru the sides of the cake to loosen it. Once the cake is at room temperature, refrigerate for 24 hours before serving. Drizzle more blueberry syrup upon serving.
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