Blueberry Swirl Cheesecake.

Ingredients of Blueberry Swirl Cheesecake

1. You need of For the Crust.
2. It’s 2 cups of grahm cracker crumbs.
3. You need 6 tablespoon of melted butter.
4. It’s 1/4 cup of granulated sugar.
5. Prepare of For Blueberrie swirl.
6. It’s 2 cups of fresh blueberries, or frozen if fresh are not available.
7. It’s 3 tablespoons of granulated sugar.
8. Prepare 1 of tablesppon water.
9. It’s 2 teaspoons of cornstarch.
10. It’s 1 teaspoon of fresh lemon juice.
11. Prepare 1/8 teaspoon of salt.
12. It’s of For Cheesecake.
13. It’s 3-8 ounce of pacages of cream cheese, at room temperature.
14. It’s 1 cup of granulated sugar.
15. You need 1 cup of sour cream, at room temperature.
16. It’s 3 of large eggs, at room temperature.
17. It’s 1 1/2 teaspoon of vanilla extract.
18. You need 1/8 teaspoon of salt.
19. It’s 1 teaspoon of fresh lemon juice.
20. Prepare of Garnish.
21. It’s of fresh whipped cream and fresh blueberries.

Blueberry Swirl Cheesecake step by step

1. Preheat the oven to 350. Spray a 9 inch springform oan with bakers spray. Have a baking sheet ready to hold cheesecake covered with foil.
2. Make Blueberry swirl sauce.
3. Combine water, lemon juice and cornstarch in a small bowl until smooth.
4. In a saucepan heat blueberries, sugar and salt, cook over low heat until blueberries begin to soften and become juicy.
5. Add the cornstarch mixture and smash most of the bleberrieswith a spoon and cook until thickened about 5 minuted, pour into a bowl and cool to room temperature.
6. .
7. Make crust.
8. Combine graham cracker crumbs, sugar and melted butter in a bowl until moistened.
9. Press into bottom and sides of springform oan and freeze while preparing filling.
10. Make Cheesecake Filling.
11. In a large bowl beat cream cheese until smooth.
12. Add sugar and beat until light and fluffy, beat in lemon, salt and vanilla.
13. Add eggs one at a time beating in after each egg.
14. Stir in sour cream until well combined.
15. Pour into prepared pan.
16. Drop spoonfulls of Blueberry sauce on batter.
17. Swirl sauce by cutting through batter with a skewer or thin knife.
18. Place cheesecake on foil lined pan and bake for 50 to 60 minutes until just slightly jiggly in center. Turn oven off and let cheesecake sit in oven with the door closed for 1 hour. The remove to a rack and cool completely before covering and refrigerating overnight.
19. .
20. Remove sides of springform pan.
21. .
22. Garnish with whipped cream and fresh blueberries.