Ingredients
Scale
- 1.5 cups Graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 1 cup fresh blueberries
- 2 tablespoons blueberry preserves (for the swirl intensity)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325°F (160°C). Mix the Graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a flat glass to ensure the crust is even and packed tight. Bake the crust for 10 minutes, then remove it and let it cool completely while you prepare the filling.
- In a small saucepan over medium heat, combine the fresh blueberries, blueberry preserves, lemon juice, and cornstarch. Simmer for about 5 to 7 minutes, mashing the berries slightly with a fork until the mixture thickens into a sauce. Strain through a fine-mesh sieve to remove the skins for a smooth swirl, or leave them in for a rustic look. Set this aside to cool.
- In a large bowl, beat the softened cream cheese and sugar together using a hand mixer or stand mixer on medium speed. Mix until the texture is completely smooth and no lumps remain. Add the sour cream and vanilla extract, then mix again. Lower the speed and add the eggs one at a time, mixing just until combined. Do not overmix the batter at this stage, as air bubbles can cause the cheesecake to puff up and crack.
- Pour the cream cheese filling over the cooled crust. Drop small spoonfuls of the blueberry reduction onto the top of the batter. Use a toothpick or a butter knife to gently swirl the blueberry sauce into the cheesecake, creating a marble effect. Be careful not to scrape the bottom crust while swirling.
- Bake for 45 to 55 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. Turn off the oven and crack the door open about an inch, letting the cheesecake sit inside for 1 hour. This slow cooling process prevents cracks. Finally, refrigerate the cheesecake for at least 6 hours, or ideally overnight, before removing from the pan and serving.
- Cook Time: 1 hour 15 minutes