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Nida Shahrukh

Easy Cheesecake Recipe with Swirl Blueberry Sauce

Ultra Classic, smooth, creamy, and silky homemade cheesecake version swirl with lots of blueberry sauce without any water bath would be your desire.
Print Recipe
Prep Time 15 minutes
Baking time 1 hour 33 minutes
Total Time 1 hour 48 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Italian
Calories: 603
Ingredients Method Notes

Ingredients
  

For The Crust
  • 1 cup Graham Wafer Crumbs
  • 1/4 cup Unsalted Butter (melted at room temperature)
  • 1 tbsp Granulated Sugar
For The Cheesecake
  • 2 packets Full Packed Cream Cheese (at room temperature)
  • 1 ½ cup Sugar
  • ¼ cup Sour Cream
  • 6 Eggs (separate egg)
  • Pinch of Salt
  • 1 tbsp. Vanilla Extract
For Blueberry Sauce
  • 4 cup Fresh Blueberries (or frozen)
  • 2 cup Cornstarch
  • ¼ cup Warm Water
  • 1 tbsp. Lemon Juice
  • 2 tbsp. Sugar

Method
 

  1. Adjust your oven rack to the lower third position and start preheat the oven to 350°F.
  2. Take a 9 or 9 ½ inches spring form pan, and spray some nonstick cooking spray. Set it aside.
Make the Graham Cracker Crust
  1.  Take a medium-sized bowl, add graham cracker crumbs, unsalted melted butter, and granulated sugar. Now give a good mix until all ingredients get well combined.
  2.  Pour the mixture into a 9 or 9 ½ inches springform pan and pack in very tightly. The tighter it's packed, the less likely it would fall apart after cutting the cheesecake.
  3.  Use a large spoon, the bottom of the measuring cup, or any weighted things to press the crumbs tightly into the bottom of the pan.  
  4.  Let the crumbs get baked for the next 8-10 minutes.   
  5. Now let it cool down at room temperature as start preparing the filling.
Make the Filling
  1.  Take a handheld or stand mixer attached with a paddle. Take a large bowl, add and start beating the full cream cheese and granulated sugar together at medium to high speed.
  2. Keep continuing beating cream cheese for about 4 whole minutes until the cream gets a smooth and creamy texture.
  3. Now add sour cream, salt, and vanilla essence to it, and keep beating until all get combined.
  4. Now start adding eggs at low speed one at a time. Make sure to beat the mixture well for 10 seconds after adding each egg until well blended.
  5. Do not over mix the filling after start adding eggs or else the better get hard at the time of baking.
  6.  Pour the filling over the cooled crust.
  7. Drop a spoonful of the smooth and amazing blueberry juice onto the batter. Gently swirl over it by using a knife or stick.
  8. The remaining blueberry sauce can be used later after baking cheesecake. Mix the sauce with cooked berries and set aside.
Baking the Cheesecake
  1. Now place the springform pan into a large roasting pan and place it directly into the preheated oven. Fill with about 1 inch of hot water.    
  2. The foil wrapped around the pan would not let your cake get damaged by entering water inside the batter.       
  3. Bake for about 55-60 minutes or until the cake center is almost set.  
  4. Now turn the oven off and open the door slightly. Let the cheesecake sit inside the oven for 1 hour also.
  5. After an hour remove the pan from the oven and let it cool off completely at room temperature.
  6. For better results, refrigerate the cake for 6-7 hours or overnight (preferred according to your desire).
  7. Gently loosen the cake from the rim of the pan and remove the rim.
  8. Carefully make slices and serve them chilled.
  9. Make sure to add remaining blueberries and sauce on top of it, if desire.
  10. Cover leftover cheesecake and store it in the refrigerator for up to 4 days.

Notes

  • You can easily freeze this yummy cheesecake for up to 2 months. Cover tightly, place in an airtight container, and freeze. Make sure to take it out a night before serving and keep it in a refrigerator.
  • If you are using frozen blueberries for cake making, no need to take out the cake container from the freezer a night before serving.
  • Don’t overbake the cake or else the taste would not give you pleasure. When the cheesecake is done, it still looks like 2 or 3 inches wobble shape and spots in between the center but the texture would be smooth and soft after cool down.
  • Make sure to use a springform pan, the foil around the pan help didn’t let the water inside your cake.