🫐 Blueberry Swirl Cheesecake 

General Information

• Pan size: 8–9 inch (20–22 cm) springform pan

• Baking temperature: 320–330°F (160–165°C)

• Baking time: 60–70 minutes

• Chill time: Minimum 6 hours (overnight is best)

• Yield: 8–10 slices

---

I. INGREDIENTS (Precise Measurements)

1️⃣ Crust

• 200 g (7 oz) graham crackers or digestive biscuits

• 100 g (7 tablespoons) unsalted butter, melted

• 20 g (1½ tablespoons) sugar (optional)

---

2️⃣ Blueberry Sauce

• 250 g (2 cups) fresh or frozen blueberries

• 70 g (⅓ cup) sugar

• 1 tablespoon lemon juice

• 8 g (1 tablespoon) cornstarch + 1 tablespoon water

---

3️⃣ Cheesecake Filling

• 600 g (21 oz) cream cheese, room temperature

• 150 g (¾ cup) sugar

• 3 large eggs, room temperature

• 200 ml (¾ cup + 1 tablespoon) heavy cream

• 120 g (½ cup) sour cream (or plain Greek yogurt)

• 1 teaspoon vanilla extract

• Pinch of salt

---

4️⃣ Optional Topping

• Whipped cream

• Fresh blueberries

---

II. STEP-BY-STEP INSTRUCTIONS

---

🔵 STEP 1: Make the Blueberry Sauce

1. Add blueberries, sugar, and lemon juice to a saucepan.

2. Cook over medium heat for 5–7 minutes until berries burst.

3. Mix cornstarch with water and pour into the saucepan.

4. Stir until thick and glossy.

5. Let cool completely before using.

💡 The sauce should be thick; it will thicken more as it cools.

---

🔵 STEP 2: Prepare the Crust

1. Preheat oven to 340°F (170°C).

2. Crush crackers into fine crumbs.

3. Mix crumbs with melted butter (and sugar if using).

4. Line the bottom of the springform pan with parchment paper.

5. Press mixture firmly into the bottom.

6. Bake for 10 minutes.

7. Remove and let cool.

---

🔵 STEP 3: Make the Cheesecake Filling

⚠️ All ingredients must be at room temperature.

1. Beat cream cheese on low speed until completely smooth.

2. Add sugar and mix until combined.

3. Add eggs one at a time, mixing gently after each addition.

4. Add heavy cream, sour cream, vanilla, and salt.

5. Mix on low speed just until combined.

💡 Do NOT overmix — this prevents cracking.

---

🔵 STEP 4: Assemble and Create the Swirl

1. Pour half of the cheesecake batter into the crust.

2. Spoon some blueberry sauce evenly over the batter.

3. Pour remaining cheesecake batter on top.

4. Add another layer of blueberry sauce in the center.

5. Use a knife or skewer to gently swirl for a marble effect.

---

🔵 STEP 5: Water Bath Baking (Very Important)

1. Wrap the bottom of the pan tightly with 2 layers of foil.

2. Place the pan into a large roasting pan.

3. Pour hot water halfway up the sides of the cheesecake pan.

4. Bake at 320–330°F (160–165°C) for 60–70 minutes.

🔎 How to know it's done:

• Edges are set

• Center jiggles slightly like gelatin

---

🔵 STEP 6: Proper Cooling

1. Turn off the oven and crack the door open.

2. Let cheesecake cool inside the oven for 1 hour.

3. Remove and cool completely at room temperature.

4. Refrigerate at least 6 hours (overnight preferred).

---

III. HOW TO CUT PERFECT SLICES

• Dip knife in hot water

• Wipe dry

• Slice in one clean motion

• Clean knife between each cut

---

IV. COMMON PROBLEMS & SOLUTIONS

---

V. STORAGE

• Refrigerator: 4–5 days

• Freezer: 1–2 months

• To thaw: Move to fridge for 6–8 hours