This charming cheesecake is both a delightful dessert as well as a work of art – it’s as delicious as it is beautiful! With swirls of purple blueberries, this cheesecake recipe is a savory combination of sweet, tart, and creamy that can be enjoyed at any time of the year.
- 2 cups blueberries
- 2 tbsp. granulated sugar
- 2 tsp. lemon juice
- 1 ¼ cups crushed graham crackers
- 6 tbsp. melted butter
- ¼ cup granulated sugar
- 4 8 oz. blocks of softened cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- ¼ cup sour cream
- 2 tbsp. all-purpose flour
- ¼ tsp. kosher salt
- 1 cup blueberry puree
- Whipped cream
- Preheat oven to 325°. In a small food processor, blend blueberries until no large chunks remain.
- In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally 10 minutes. Let cool to room temperature.
- Crafting the Crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press into bottom and up sides of an 8″ or 9″ springform pan.
- Cheesecake Prep: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in the blueberry puree.
- Pour mixture over crust. Wrap the bottom of the pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan.
- Bake until the center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in the oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- When ready to serve, top cheesecake with whipped cream and blueberries.