Blue fingers are a sign of blueberry picking season! And yea, you’re right, this isn’t blueberry picking season. So why in the world am I talking about picking blueberries?! Well, my family loves blueberries so, so, so much that we have to make sure we pick enough during the summer to have throughout the winter and spring; and that is usually at least 30 quarts. We have a little over a dozen high-bush blueberry bushes my dad planted when I was just a little girl. And every year, from July through August, they produce some of the best tasting blueberries! In order to enjoy them during the winter we simply freeze them. The same day we pick them we give them a good rinse, take off any stems and pour them into quart freezer containers or bags. We will just pull them out of the freezer whenever we fancy and today I fancied cheesecake. Oh yea, you read that right… cheesecake… with blueberries!!
Blueberry Swirl Cheesecake
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 3 bars (8 ounces each) of cream cheese, softened
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 1-1/2 cups blueberries (fresh or frozen)
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- In a small saucepan, combine the blueberries, sugar and lemon juice. Cook until the berries have softened. Combine cornstarch and water until smooth and then stir into the blueberry mixture. Bring to a boil and wait until thickened as you stir. Remove from the heat and let cool to room temperature. Transfer to a blender and process until completely smooth. Set aside.
- For crust you want to combine the graham cracker crumbs and sugar and then stir in the butter. Press into the bottom of a greased 9-in. springform pan and bake at 350° for about 10 minutes and then let cool on wire rack.
- Using a standmixer beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add the eggs and beat on low speed just until combined. Pour the filling over the crust and then drizzle the blueberry mixture creating somewhat of a pattern. Cut through the filling with a butter knife to swirl.
- Wrap and seal pan with aluminum foil and put in roasting pan filled quarter-way with water. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes and then carefully run a knife around the edge of pan to loosen. Wait until cheesecake has completely cooled, about 1 hour longer and then remove from pan.
- For best taste refrigerate overnight before serving. All leftovers need to refrigerated.
Pour your blueberries in a saucepan. I am using frozen blueberries from my family’s farm.
Add your sugar and lemon juice and cook until blueberries have softened a bit. Then add the cornstarch and water you premixed and let the blueberry mixture come to a boil, stirring often. You want the blueberries to thicken up. Remove from heat and let cool to room temperature.
Transfer the blueberry mixture to a blender and blend until completely smooth. Set aside.
Grease a 9-inch springform pan with shortening.
Crumble graham crackers in a plastic bag to make about 1 cup. A little more won’t hurt.
Combine the sugar and melted butter with the crumble crackers.
Then press evenly on the bottom of the pan and bake at 350° for about 10 minutes. Let cool on a wire rack.
To make the filling beat together the cream cheese and sugar until smooth. Then add the sour cream, flour and vanilla and combine.
Add the eggs and beat on low until just combined.
Pour the filling into the springform pan about 3/4 of the way.
Drizzle the blueberry sauce into the filling however pattern you want.
Use a butter knife to blend your pattern. This will help distribute the blueberry sauce into the cheesecake so every bite has some yummy blueberry goodness!
To bake your cheesecake, wrap and seal your pan with aluminum foil and place in a roasting pan. Fill the roasting pan about a 1/4 of the way full. Bake at 350° for about an hour. Don’t let the water run out.
The cheesecake is done when the center is almost set. It will continue to cook outside the oven. Cool for about 10 minutes on a wire rack. Carefully run a knife around the edge of the pan to loosen and then let the cake cool completely. Pop the cake out of the pan when completely cool. Cheesecake always tastes better after refrigeration, so refrigerate overnight. And of course, all leftovers need to be stored in fridge until eaten.
Gosh, look at that blueberry goodness oozing out! What a decadent dessert!