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Recipe: Blueberry Swirl Cheesecake

Yields1 ServingPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

You have got to try this amazingly tasty Blueberry Swirl Cheesecake. Get the easy recipe on MarlaMeridith.com

 3 cups frozen blueberries
 1/4 cup confectioners sugar
 1 tbsp freshly squeezed lemon juice
base
 1 1/4 cups ginger snaps cookies (to yield 1 1/2 cups cookie crumbs)
 1 stick (1/2 cup) unsalted butter, melted
filling
 10 ounces regular (not low fat) cream cheese, softened
 3/4 cup full fat sour cream
 2 large eggs
 1 cup granulated sugar
 1 tsp pure vanilla extract
1

Place the blueberries, sugar and lemon juice into a medium saucepan over low heat. Stir in the sugar until it dissolves. Increase the heat to medium, bring to a simmer and cook for about 8 minutes or until the sauce thickens.

2

Pulse the blueberry sauce in a blender until you have a puree. Press through a sieve to remove any lumps. Let sauce cool.

3

For the base: Pulse the cookies in a food processor until you have a fine crumb. Add the butter and pulse until combined.

4

Line a springform pan with parchment paper, grease the edges of the pan. Press the cookie crumb mixture into the base the prepared pan.

5

Pre heat the oven to 375 degrees Fahrenheit.

6

For the filling: Process the cream cheese in a food processor until smooth. Add in the sour cream, eggs, sugar and vanilla. Process until well combined and smooth.

7

Pour the cheese mixture over the cookie crumbles, smooth out with a spatula. Drizzle the blueberry sauce over the top. Swirl gently with a butter knife.

8

Bake for 1 hour. Let cool for at least one hou,r then transfer to the fridge until the cake firms up. Gently remove from the pan. Serve chilled.

Nutrition Facts

Serving Size 10 - 12 servings