Hello, gorgeous. If I had to choose a dessert to enjoy for the rest of my life (and there would be no savory food allowed at all in this dream), I would absolutely choose cheesecake. Or apple pie. With a never-ending supply of peanut butter on the side. But definitely cheesecake, too. This is why I have a website full of dessert recipes. This show-stopping blueberry swirl cheesecake needs to come with a warning label. Really, it does. Cheesecake so creamy, a graham cracker crust so buttery, and blueberry swirls sooo swirly. You will not be able to stop at one sliver. Dangerous, I tell ya! The best (most dangerous?) part: you can easily use frozen blueberries in this cheesecake recipe, making this a fruity dessert you can enjoy year round. Don’t be intimidated by cheesecake. That sounds hilarious when you say it out loud, but seriously! I know making a cheesecake sounds tricky, but it really is not. As long as you read through the directions ahead of time, you can handle it. I know what you’re thinking—why is my springform pan wrapped in aluminum foil? It’s to help protect our cheesecake as it bakes in a water bath. Creating a humid environment, thanks to the water bath, promises a more evenly-baked cheesecake without cracks. I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath and How to Avoid Cheesecake Cracks. This blueberry swirl cheesecake sits on a graham cracker crust. The recipe is basically the same as my traditional graham cracker crust, but with slightly less butter since cheesecake is so heavy and wet. The crust turns out buttery, soft, and crunchy at the same time. Don’t forget to pre-bake the crust as the recipe instructs below, otherwise your crust will be crumbly and not really stick together. The cheesecake filling is my favorite base for cheesecake—the same recipe I use to make my Cookies ‘n Cream Cheesecake on page 74 in my cookbook. Have you tried it yet? If so, then you know why it’s my go-to. Creamy, thick, and melt-in-your-mouth fantastic. Make sure you plan ahead because this cheesecake has a few stages. First, it takes awhile to bake through. Second, it must sit in the oven after baking as the oven cools down—this is another trick to avoid cheesecake cracks. Then, once the cheesecake is room temperature, you must chill it. Because of all these steps, this is a great recipe to begin the night before; that’s exactly what I did before I brought it to a family dinner. I used leftover blueberry sauce from the swirl to spoon on top of the cheesecake. I could drink this sweet blueberry sauce with a straw. Maybe throw some whipped cream on top of the slices too. Why not?! The blueberry swirl is similar to my blueberry sauce recipe; today’s is a bit thicker for the cheesecake.
More Cheesecake Recipes
Cheesecake Recipe Mini Cheesecakes Amaretto Cheesecake Lemon Blueberry Cheesecake Bars No Bake Cheesecake Snickers Cheesecake Caramel Turtle Cheesecake Cheesecake Pie
