Best Philly Blueberry Swirl Cheesecake Recipes

BLUEBERRY SWIRL CHEESECAKE

Steps:

• In a mixing bowl, beat cheese, sugar and vanilla until smooth.
• Add eggs, beating just until combined.
• Pour into crust.
• Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.
• Bke at 350 degrees for 35-40 minutes or until center is almost set.
• Cool on a wire rack.
• Chill for 2 hours.
• Top with remaining pie filling.

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the 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 the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a 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 blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• FOR THE CRUST: Spray a 9-inch springform pan generously with nonstick cooking spray.
• Mix the graham cracker crumbs and sugar in a small bowl.
• Add the melted butter and stir until crumbs are evenly moistened.
• Pour into prepared pan and spread evenly over bottom and slightly up sides of pan.
• Refrigerate for one hour to set the crust.
• When ready to prepare the filling, preheat oven to 375 degrees.
• FOR THE FILLING: Beat cream cheese in bowl of electric mixer fitted with pattle attachment and at medium speed for two to three minutes or until smooth, being sure to scrape sides of bowl with rubber spatula.
• Decrease speed to low and gradually add sugar, 1/4 cup at a time, until all sugar is encorporated into batter.
• Return mixer speed to medium and add the eggs, one at a time, until just mixed.
• Add the vanilla and finish beating, being sure to scrape down sides of bowl one last time.
• Place a pan of hot tap water on lower rack of oven just under the middle rack where the cheesecake will bake.
• Pour half of the cheesecake batter evenly over bottom of prepared crust.
• Carefully spread half the blueberry filling in a ring pattern over batter to within an inch of edge of pan.
• Pour remaining cheesecake batter over blueberries and carefully spread to edges of pan.
• Place cheesecake on middle rack of oven above the pan of water and bake for 25 to 30 minutes, or until top of cake no longer looks wet or shiny and a 1-inch area in center jiggles slightly when shaken gently.
• Remove from oven and allow to cool for two hours or until room temperature.
• Cover the cheesecake with foil and chill overnight.
• Two hours before you plan to serve, take cake out of refrigerater and gently remove the sides of the pan.
• Place a large flat plate on top of cake and carefully turn upside down.
• Very slowly and ccarefully remove bottom of pan from cake.
• Place a serving pladder on bottom of cake and turn cake right side up again.
• Top the cheesecake with the remaining blueberry pie filling, cover, and return to refrigerater until ready to serve.
• Slice the cheesecake with a thin-bladed knife, wiping blade clean between slices with a warm damp cloth.
• Best served 24 to 48 hours of baking.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
• Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
• Set aside to cool.
• BASE.
• Process the biscuits (cookies)in a food processor until crushed and the almond meal & butter, process until combined.
• Grease a 22cm (9 in ) springform tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate.
• Preheat over to 140 deg (280 F).
• FILLING.
• To make the filling, process the cream cheese in a food processor until smooth, add the sour cream, eggs, sugar and vanilla, process until combined & smooth.
• Pour cream cheese mixture over the base.
• Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.
• Bake for 1 hour or until set.
• Refrigerate and serve cold.