Description
A rich and creamy midnight blueberry cheesecake with a stunning blueberry swirl.
Ingredients
- Cream cheese (4 x 8 oz packages)
- Granulated sugar (1 cup)
- Sour cream (1 cup)
- Vanilla extract (1 tsp)
- Large eggs (3)
- Fresh or frozen blueberries (1 cup)
- Granulated sugar (2 tbsp)
- Lemon juice (1 tbsp)
- Cornstarch slurry (1 tsp cornstarch + 2 tbsp water)
Instructions
- Preheat the oven to 325°F (160°C).
- Bring all ingredients to room temperature.
- In a bowl, beat cream cheese and sugar until smooth.
- Add sour cream and vanilla extract, mix until combined.
- Add eggs one at a time, mixing gently to avoid cracks.
- In a saucepan, combine blueberries, sugar, and lemon juice. Simmer until blueberries burst.
- Mix cornstarch slurry into the blueberry mixture and cook until thickened.
- Pour cheesecake batter into a springform pan.
- Spoon blueberry swirl over cheesecake and use a knife to create a marbled effect.
- Bake for 50-60 minutes until set.
- Cool completely and refrigerate for at least 4 hours before serving.
Notes
- Use full-fat cream cheese for best results.
- Store leftovers in the refrigerator.
- Frozen blueberries may require longer cooking time.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Midnight Blueberry Cheesecake, Cheesecake, Dessert, Blueberry