Cheesecakes

Blueberry Swirl Cheesecake

Name: Blueberry Swirl Cheesecake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 10 servings
Ingredients: 1 unit Graham cracker crust; 1 unit Cream cheese; 1 unit Sugar; 1 unit Eggs; 1 unit Sour cream; 1 unit Vanilla extract; 1 unit Blueberry compote

Indulge in a slice of heaven. Rich layers of flavors come together beautifully in this timeless cake recipe.

Chef Chef Hsin-I

Prep Time 30 mins

Cook Time 35 mins

Servings 10 portions

Cooking Steps

Step 1

Preheat your oven to 350°F (175°C) [or specified recipe temperature]. Lightly grease and flour your baking pans or line them with parchment paper.

Step 2

Combine graham cracker crumbs or cookie crumbs with melted butter. Press firmly into the bottom of your springform pan and bake for 8-10 minutes to set, then cool.

Step 3

Beat room-temperature cream cheese and sugar in a large bowl until perfectly smooth. Gently fold in eggs one at a time, followed by sour cream and vanilla extract.

Step 4

Pour the cream cheese filling over the crust. Wrap the outer pan in foil and place in a water bath. Bake for 50-60 minutes, then turn off the oven and let it cool inside with the door cracked.

Step 5

Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with buttercream, glaze, or whipped cream. Slice and serve!

Ingredients & Portions

Ingredients

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📖 Culinary Journey & Secrets

Indulge in a slice of heaven. Rich layers of flavors come together beautifully in this timeless cake recipe.

Instructions

Preheat your oven to 350°F (175°C) [or specified recipe temperature]. Lightly grease and flour your baking pans or line them with parchment paper.
Combine graham cracker crumbs or cookie crumbs with melted butter. Press firmly into the bottom of your springform pan and bake for 8-10 minutes to set, then cool.
Beat room-temperature cream cheese and sugar in a large bowl until perfectly smooth. Gently fold in eggs one at a time, followed by sour cream and vanilla extract.
Pour the cream cheese filling over the crust. Wrap the outer pan in foil and place in a water bath. Bake for 50-60 minutes, then turn off the oven and let it cool inside with the door cracked.
Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with buttercream, glaze, or whipped cream. Slice and serve!