Velvety smooth and rich Blueberry Swirl Cheesecake baked in a graham cracker crust with vibrant ribbons of homemade blueberry coulis.

Scale

Blueberry Sauce:

2 teaspoons (6g) cornstarch

1 teaspoon fresh lemon juice

1 Tablespoon (15ml) warm water

2 cups (280g) fresh or frozen blueberries (do not thaw)

2 Tablespoons (25g) granulated sugar

Crust:

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)

1/4 cup (50g) granulated sugar

5 Tablespoons (71g) unsalted butter, melted

Filling:

24 ounces (678g) full-fat brick cream cheese, softened to room temperature

1 cup (200g) granulated sugar

1 cup (240g) full-fat sour cream, at room temperature

2 teaspoons pure vanilla extract

3 large eggs, at room temperature

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1. Simmer cornstarch, lemon juice, water, blueberries, and sugar in a saucepan for 5 minutes; strain and cool.

2. Mix graham cracker crumbs, sugar, and melted butter, press into a 9-inch springform pan, and pre-bake at 325°F (163°C) for 10 minutes.

3. Beat cream cheese and sugar on medium-low speed for 2 minutes until smooth and lump-free.

4. Mix in sour cream and vanilla extract, then blend in eggs one at a time on low speed just until combined.

5. Pour batter over crust, dollop blueberry sauce over top, swirl with a toothpick, wrap pan with foil, and place in a hot water bath.

6. Bake for 55 to 70 minutes until edges are set, cool in turned-off oven for 1 hour, and chill for at least 6 hours before slicing.

Bring all dairy ingredients to room temperature. Cool slowly in the oven to prevent cracking.