Blueberry Swirl Cheesecake

This decadent cheesecake is perfect to bring to your next special event, or for when you just feel like getting creative in the kitchen (who doesn’t love some boredom baking?) A simple homemade blueberry sauce is swirled into the cheesecake batter so there are stripes of gorgeous color throughout – plus it uses both fresh and frozen blueberries for intensified flavor and texture. After piping whipped cream over the top, it’s topped with fresh blueberries to add that juicy goodness and beautiful garnish.

Made in partnership with Zoë Francois.

Servings & Time

Ingredients

Blueberry Sauce Ingredients

2 cups fresh or frozen blueberries

1/4 cup sugar

1 teaspoon lemon zest

Graham Cracker Crust Ingredients

1 cup graham cracker crumbs (about 5 ounces)

3 tablespoons brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 ounces unsalted butter, melted

Cheesecake Batter Ingredients

11/2 pounds cream cheese, room temperature

1 cup sugar

1/2 cup sour cream

1/2 cup whole milk ricotta

4 eggs, room temperature

2 teaspoons vanilla extract

1/4 teaspoon lemon extract

1 teaspoon lemon zest

1/2 teaspoon salt

Preparation

Instructions

Cook the blueberries, sugar and lemon zest in a small saucepan over medium-low heat until they are tender and the sugar dissolves, about 5 minutes. If using frozen blueberries, rinse before use.
Blend the mixture with a blender or immersion blender until pureed.

Graham Cracker Crust Instructions

Preheat oven to 350°F. Grease an 8×3-inch springform cake pan and line the bottom with parchment paper.
In a food processor, mix together the graham crackers, brown sugar, salt, and butter. Pour the mixture into the prepared pan and press it out in an even layer.
Bake for about 12 minutes, until it starts to look lightly toasted.

Cheesecake Batter Instructions

Lower oven to 325°F.
In a stand mixer fitted with the paddle attachment, mix the cream cheese on medium speed for about 1 minute. Scrape down the sides and mix for another 30 seconds.
Add the sugar and mix for about 1 minute, scrape down the sides of the bowl. Add the sour cream and ricotta until smooth.
Add the eggs one at a time, scraping down the sides after each. Add the vanilla, lemon extract, zest, and salt. Mix for 30 seconds.
Pour 1/3 cheesecake batter over the baked crust. Drizzle 3 tablespoons blueberry sauce over the batter. Use a skewer or knife to gently swirl the sauce into the batter. Pour half of the remaining cheesecake over the swirled blueberry sauce and repeat the swirling with 3 tablespoons of blueberry sauce. Add remaining cheesecake batter and finish by swirling 3 tablespoons blueberry sauce on top.
Bake cheesecake on a cookie sheet in the center of the oven for about 75-90 minutes. Place a second sheet on a lower rack and fill with boiling water. The cheesecake will soufflé as it bakes, which is normal for this style of baking. Once the top of the cake is set, remove from the oven and gently run a knife around the edge of the pan. Cool to room temperature before refrigerating. Chill for 4-6 hours or overnight.
When ready to serve, run a hot knife blade around the outer edge of the cake, then remove the sides of the springform pan. Lay a piece of plastic over the top and invert the cake to remove the bottom of the pan and parchment paper. Invert the cake onto the serving plate.
Serve with whipped cream, fresh blueberries, and remaining blueberry sauce.