Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake

Ingredients

• 1 1/2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon cold water

Crust

• 1 cup graham cracker crumbs
• 1 tablespoons sugar
• 2 tablespoons melted butter

Filling

• 3 packages (8oz) cream cheese, softened 
• 1 cup sugar
• 1 cup sour cream
• 2 tablespoons flour
• 2 teaspoons vanilla extract
• 4 large eggs, lightly beaten

Directions
 1.  In small saucepan, combine blueberries, sugar and lemon juice.  Cook and stir over med heat for 5 minutes or until berries are softened.  Combine cornstarch and water until smooth; stir into the blueberry mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat and cool to room temperature.  Transfer to blender; cover and process until smooth.  Set aside.

2.  For crust, in a small bowl, combine the crumbs and sugar; stir in the butter.  Press onto the bottom of a greased 9 inch springform pan.  Place pan on a baking sheet.  Bake at 350 degrees for 10 minutes.  Cool on a wire rack.

3.  In large bowl, beat cream cheese and sugar until smooth.  Beat in the sour cream, flour and vanilla.  Add eggs; beat on low speed just until combined.  Pour filling over crust. Drizzle with 3 tablespoons (I used 6) blueberry mixture; cut through batter with a knife to swirl.

4.  Return pan to baking sheet.  Bake at 350 degrees for 45 - 50 minutes or until center is almost set.  Cool on wire rack for 10 minutes.  Carefully run a knife around the edge of a pan to loosen;  cool 1 hour longer.  Refrigerate overnight.  Serve with remaining blueberry sauce.

Enjoy!! 🍰