Blueberry Swirl Cheesecake

Last week at work we threw a low key gathering for a coworker whose wedding is next month.  The food theme was based entirely on desserts, so I decided to make (for the first time) a blueberry swirl cheesecake.  And I must say I think it turned out splendidly for my first time making it, especially considering I presented it to my coworkers without even getting a chance to try it first for myself!

I used Sally's Baking Addiction's cheesecake recipe as the base and then modified it with ingredients I had available at home.






Blueberry Swirl Cheesecake
Ingredients
For the crust:
1.5 cups toasted pecans
3 tbsp brown sugar
3 tbsp butter
1/4 tsp ground cinnamon

For the blueberry sauce:
2 tsp cornstarch
1 tbsp warm water
2 cups frozen blueberries
2 tbsp granulated sugar

For the filling:
24 oz 1/3 fat cream cheese
1 cup granulated sugar
1 cup nonfat yogurt
2 tsp vanilla extract
3 eggs

Instructions
For the crust:
  1. Preheat the oven to 350F.  Butter a 9-inch springform pan.
  2. Put all of the ingredients into a food processer and grind until the mixture sticks together.  Press the mixture evenly onto the bottom of the pan.  Wrap aluminum foil around the outside of the pan.
  3. Bake the crust for 15 minutes or until golden.  Cool completely.
For the blueberry sauce:
  1. Whisk the cornstarch and water into a bowl until the cornstarch dissolves.  Set aside.
  2. Combine the blueberries and sugar into a sauce pan and warm on medium heat.  Stir continuously until the juices begin to release.
  3. Add the cornstarch and water mixture and stir continuously for another 2-3 minutes or until the mixture starts to thicken.
  4. Remove from the heat and strain the juice from the blueberry mixture into a small bowl.  Put the remaining blueberries into another small bowl and set both bowls aside.
For the filling:
  1. Beat the cream cheese and granulated sugar together on high speed for about 3 minutes until the mixture is smooth and creamy.
  2. Add the yogurt and vanilla and beat until combined.
  3. On low speed, add one egg at a time.  Make sure not to overmix the filling once you've added the eggs.
  4. Pour the filling into the pan onto the cooled crust.
  5. Drop spoonfuls of the blueberry sauce/juice onto the filling (I dribbled it in lines on top of the filling).  Using a knife, swirl it through the blueberry sauce and filling to achieve the marbled pattern on top of the cheesecake.  Save the cooked blueberries for a topping.
  6. Place the springform pan into a a roasting pan filled with 1-inch of water.  Bake for 50-60 minutes or until the middle of the cake has set.
  7. Preferably, refrigerate for several hours and serve chilled and topped with the cooked blueberries.

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