3. The Filling
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24 oz Cream Cheese (3 blocks) — Room temperature!
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1 cup Sugar
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1 cup Sour Cream
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1 teaspoon Vanilla Extract
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3 large Eggs
Step-by-Step Instructions
1. Make the Blueberry Sauce In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the berries burst and get syrupy. Stir in the cornstarch mix and boil for 1 minute until thickened. Let it cool completely. (You can blend it for a smooth sauce or leave it chunky).
2. The Crust Preheat oven to 325°F. Mix the crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. The Filling Beat the cream cheese and sugar until smooth. Stir in the sour cream and vanilla. Add the eggs one at a time, mixing on low speed just until the yellow disappears. Do not overbeat!
4. The Swirl Pour the cheesecake batter over the crust. Drop spoonfuls of your cooled blueberry sauce onto the top. Use a knife to gently swirl the purple sauce into the white batter.
5. Bake Bake at 325°F for 55 to 65 minutes. The edges should be set but the center should still have a slight jiggle.
6. The Chill Turn off the oven and crack the door. Let it sit inside for 1 hour. Then, move it to the fridge for at least 6 hours (overnight is best) to get that perfect “sliceable” texture.
3 Tips for Success
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Strain the Sauce: If you want a “fancy” look with no skins or seeds, push the blueberry sauce through a mesh strainer before swirling.
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Tinfoil Wrap: If you use a water bath (placing the pan in a tray of hot water), wrap the bottom of your springform pan in heavy-duty foil to keep the water out.
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No Peeking: Opening the oven door too often lets the heat out and causes the cake to crack. Trust the timer!
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