Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs (US) / Digestive biscuit crumbs (UK)
  • 5 tablespoons (70g) unsalted butter, melted (US) / Butter, melted (UK)
  • 1/4 cup (50g) granulated sugar (US/UK)
  • 1 1/2 cups (200g) fresh or frozen blueberries (US/UK)
  • 1/4 cup (50g) granulated sugar (US/UK)
  • 1 tablespoon (15ml) lemon juice (US/UK)
  • 1 tablespoon (8g) cornstarch/cornflour, (US/UK) mixed with 1 tablespoon (15 ml) water
  • 32 ounces (900g) cream cheese, softened to room temperature (US/UK)
  • 1 1/4 cups (250g) granulated sugar (US/UK)
  • 1 teaspoon vanilla extract (US/UK)
  • 1/4 teaspoon salt (US/UK)
  • 4 large eggs (US/UK)
  • 1/2 cup (120ml) sour cream (US) / crème fraîche (UK)

Instructions:

  1. Prepare the Graham Cracker Crust: Combine crumbs, melted butter, and sugar. Press into the bottom of the springform pan. Chill in the fridge for 30 mins.
  2. Make the Blueberry Swirl: Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries burst and mixture thickens. Stir in cornstarch slurry. Remove from heat and let cool slightly.
  3. Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Mix in vanilla and salt. Beat in eggs one at a time, then stir in sour cream/crème fraîche.
  4. Assemble the Cheesecake: Pour half of the filling into the crust. Dollop blueberry sauce over the filling. Pour remaining filling over the sauce. Gently swirl with a knife or skewer.
  5. Bake the Cheesecake: Bake in a preheated oven (350°F / 175°C) for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
  6. Cool and Chill: Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove from oven and let cool completely at room temperature. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  7. Release and Serve: Run a thin knife around the edge of the pan before releasing the springform. Slice and serve chilled.