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Cheesecake is a beloved dessert that captivates palates around the world, celebrated for its rich, creamy texture and versatile flavor profile. This iconic dessert has evolved over the years, showcasing a myriad of variations that range from classic New York-style to fruit-infused delights. Amidst this diverse landscape, the Blueberry Bliss Swirl Cheesecake stands out as a delightful fusion of velvety cheesecake and the tangy sweetness of blueberries, making it a favorite for dessert lovers and casual bakers alike.

Blueberry Swirl Cheesecake

Indulge in the sweet and tangy delight of Blueberry Bliss Swirl Cheesecake! This heavenly dessert features a rich, creamy filling perfectly complemented by a vibrant blueberry swirl, all resting atop a buttery graham cracker crust. Ideal for any occasion, this recipe walks you through each step to create a stunning cheesecake that dazzles with flavor and texture. Treat yourself and your loved ones to a slice of this homemade masterpiece that's as beautiful as it is delicious!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Blueberry Swirl:

1 ½ cups fresh or frozen blueberries

¼ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch (optional, for thicker sauce)

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 tablespoon all-purpose flour

1 teaspoon lemon zest (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing it and lining the bottom with parchment paper.

    Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool.

      Prepare the Blueberry Swirl: In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Cook until the blueberries start to break down, about 5-7 minutes. Stir occasionally, crushing the berries with a spoon. Once thickened, remove from heat and let it cool slightly.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and mix until well incorporated. Beat in the vanilla extract, followed by the eggs, one at a time, mixing well after each addition. Add sour cream, flour, and lemon zest, and mix until smooth.

          Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Spoon half of the blueberry mixture over the cheesecake filling. Use a knife or toothpick to create a swirl pattern. Pour the remaining cheesecake filling on top, followed by the rest of the blueberry mixture, swirling again to combine the flavors.

            Bake: Place the cheesecake in the preheated oven and bake for 60-70 minutes. The edges should be set and slightly puffed, while the center may still be slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for about 1 hour.

              Chill: After it's cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

                Serve: When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and garnish with additional blueberries or whipped cream, if desired.

                  Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 12 slices