Blueberry
Blueberry Swirl Cheesecake
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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!
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!
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!
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