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Cheesecake has become a beloved dessert worldwide, captivating the hearts of dessert lovers with its rich, creamy texture and endless variations. From classic New York-style cheesecake to decadent chocolate and fruit-infused recipes, there’s a cheesecake for every palate. Among these delightful creations is the Swirled Bliss Blueberry Cheesecake Delight—a perfect marriage of velvety cheesecake and the vibrant pop of blueberries.

Blueberry Swirl Cheesecake

Discover the bliss of baking with the Swirled Bliss Blueberry Cheesecake Delight, a sensational dessert that marries creamy cheesecake with a vibrant blueberry swirl. This recipe balances rich flavors and creamy textures, making it perfect for celebrations or a delightful treat at home. Packed with antioxidants and vitamins, blueberries not only enhance the taste but also add a nutritious twist. Follow this guide for tips on creating a stunning cheesecake that’s sure to impress your guests.
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Blueberry Swirl:

1 cup fresh or frozen blueberries

¼ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

½ cup heavy cream

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (163°C).

      - In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow to cool.

          Make the Blueberry Swirl:

            - In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.

              - Cook over medium heat, stirring gently until the mixture thickens and the blueberries burst (about 5-7 minutes).

                - Remove from heat and let cool to room temperature.

                  Prepare the Cheesecake Filling:

                    - In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.

                      - Add the vanilla extract and mix until incorporated.

                        - Add eggs one at a time, beating on low speed just until blended.

                          - Mix in sour cream and heavy cream until the mixture is smooth and even.

                            Assemble the Cheesecake:

                              - Pour half of the cheesecake filling over the cooled crust.

                                - Spoon half of the blueberry mixture evenly over the filling, then use a knife or skewer to gently swirl it into the cheesecake.

                                  - Pour the remaining filling on top, and repeat the swirling process with the remaining blueberry mixture.

                                    Bake the Cheesecake:

                                      - Place the springform pan in a larger baking dish filled with water (to create a water bath). This helps prevent cracking.

                                        - Bake for 55-65 minutes, or until the center is set but slightly wobbly. Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for about 1 hour.

                                          Chill and Serve:

                                            - Remove the cheesecake from the water bath and let it cool to room temperature.

                                              - Once cooled, refrigerate for at least 4 hours, preferably overnight.

                                                - Carefully remove the sides of the springform pan. Slice and serve, enjoying the beautiful blueberry swirls!

                                                  Prep Time: 25 mins | Total Time: 6 hrs | Servings: 12