Blueberry Swirl Cheesecake

April  2, 2015
4 Ratings
  • Makes one 9- by 13-inch cheesecake
Author Notes

A tangy, sweet cheesecake with a blueberry sauce swirled into the surface. Note: You can also bake this cheesecake in a circular pan or individual ramekins if you want to make the circular heart-shaped swirls. Adapted from Philadelphia Cream Cheese. —Posie (Harwood) Brien

What You'll Need
  • 2 cups graham cracker crumbs (from about 10 graham cracker sheets)
  • 5 tablespoons butter, melted
  • 32 ounces (4 packages) cream cheese, softened
  • 1 cup Greek yogurt (full-fat or 2% is best)
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 4 tablespoons flour
  • 3 eggs
  • 1 cup fresh or frozen blueberries
  • 1/3 cup water
  1. Preheat the oven to 350° F. Line a 9- by 13-inch baking pan with aluminum foil (use several layers for safety!) and butter the foil.
  2. In a food processor, pulse your graham crackers into crumbs. Add melted butter and pulse to combine. Press the mixture firmly into the bottom of your pan. Bake for 10 minutes. Take out and let cool while you prepare the filling.
  3. In the bowl of a stand mixer, beat your softened cream cheese until smooth. Add the Greek yogurt and sugar and mix together. Add the vanilla and flour and mix until well-incorporated.
  4. Add the eggs one by one, beating to incorporate between each one. Be careful not to over-mix: Fluffy cheesecake batter can lead to cracks.
  5. Pour the batter over the graham cracker crust and smooth the surface.
  6. In a small saucepan, heat your blueberries with the water for a minute or two. Pour it into a blender and purée (you can skip this step if you don't care about the swirl being smooth and elegant). Spoon (or use a measuring cup or eyedropper) the blueberry sauce over the surface of the batter. Then, using a skewer or knife, lightly swirl the sauce into your desired pattern. Messy looks good here!
  7. Bake the cheesecake at 350° F for 10 minutes. Turn the oven temperature down to 250° F and bake for an additional 30 minutes. Turn off the oven, and leave the cheesecake in the oven for 30 more minutes. Do not open the oven door during this time!
  8. Take your cheesecake out and let it cool entirely on a rack. Once it is fully cool, put it in the refrigerator and chill for at least 2 hours (or up to 8 hours).
  9. Remove the cheesecake carefully from the pan and slice, or slice it in the pan and then remove it.

See what other Food52ers are saying.

  • Karolina Kata
    Karolina Kata
  • madlovefood
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • pragya2891

13 Reviews

pragya2891 September 7, 2021
Halved the recipe and made. Absolute crowd pleaser. Made it with Strawberry instead of blueberry and added lemon juice instead of water to make the compote. Can I follow the exact same recipe even if I don't add the swirl?
JQ December 12, 2020
One of my family
s favorite recipes. I reduced the sugar in half to make it less sweet for my toddler. It still takes good and everyone loves it!
Karolina K. September 28, 2017
What would be the timing for the ramekin version?
Posie (. September 28, 2017
I'd start checking after 25 min -- you want them to be set in the middle but still a little jiggly.
flourgirl April 11, 2015
Would an 8" springform pan work for this?
Posie (. April 11, 2015
Yes! You will likely have extra batter though (don't fill the pan more than halfway), and if you do, just pour it into a small baking dish or ramekin and bake it as a mini (but take it out sooner than the big cheesecake since it'll cook faster).
ari April 8, 2015
This was delicious! mine didn't come out nearly as pretty, we joked that it's the ugliest cheesecake, but that's okay because it tasted great! I actually used honey instead of sugar and I think it gave it a really nice flavor.
Diana April 7, 2015
This looks soooo good. If I wanted to make this in a circular 9 inch pan, would the cooking time and the measurements of all the ingredients still be the same?
Posie (. April 7, 2015
Yes, go ahead and make the recipe as is! You might possibly have a small bit of batter left over, if so, I'd just pour it into a ramekin or other small baking dish and pop in the oven but take it out sooner. Enjoy!!
J April 6, 2015
Posie Harwood:
Thanks for the response! I will give this a try! Should be a good spring for Cheesecake Cupcakes!
J April 6, 2015
Sounds lovely! Do you think the recipe as written could be modified so that I could bake it in cup cake pans with cupcake liners? Could make serving easier, or sharing. How thick should the crust be in each cup cake? How would you structure the baking/cooling times?
Posie (. April 6, 2015
You could definitely do that! I had some extra batter when making one of mine, and I just poured it into ramekins and ate it that way with a spoon which was great. I'd make the crust as directed, and press a layer into the cupcakes (the same thickness you'd want for a pie crust, maybe a little under a centimeter), bake those for 5-10 minutes (watch them in case they bake faster) and then pour the batter on top. Start it for 10 minutes at 350 and then I'd turn the oven down to 250 and leave them in for another 5 to 10 minutes. The tops should be set but a little jiggly still. Turn the oven off and leave them in for another 10-15 minutes, then take out and let cool fully, then chill. Good luck!
madlovefood April 5, 2015
Love this! looks amazing