Ingredients for Blueberry Swirl Cheesecake
- Fresh Blueberries
- 1 cup granulated sugar
- Shortbread Cookies
- ½ cup almond flour
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- Caster Sugar
- Vanilla Extract
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How to Make Blueberry Swirl Cheesecake
- Gently process 2 cups of fresh or frozen blueberries in a food processor until pureed. Press the puree through a fine-mesh sieve to remove seeds.
- In a medium saucepan, combine the blueberry puree with ½ cup granulated sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens to a light syrup, about 8 minutes. Set aside to cool completely.
- For the crust: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper.
- In a food processor, combine 2 cups of graham cracker crumbs, ½ cup almond flour, and 6 tablespoons (3 ounces) of melted unsalted butter. Pulse until well combined.
- Press the crumb mixture firmly into the bottom of the prepared pan. Refrigerate for at least 30 minutes while preparing the filling.
- For the filling: In a large bowl, beat 3 (8 ounce) packages of cream cheese until smooth and creamy. Add 1 cup granulated sugar and beat until combined.
- Beat in 1 cup sour cream, 3 large eggs, and 1 teaspoon vanilla extract until smooth and well combined.
- Carefully pour the cream cheese mixture over the chilled crust.
- Drizzle the cooled blueberry mixture evenly over the cream cheese filling. Using a butter knife or toothpick, gently swirl the blueberry mixture through the cream cheese, creating a marbled effect.
- Bake in a preheated oven for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. If the top is browning too quickly, cover loosely with foil.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from the oven and let cool completely on a wire rack. Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
113g
Fat
78g
Carbs
11g
