Blueberry Swirl Cheesecake

Creamy, not overly sweet, and elegant.

Nothing beats cheesecake. My cheesecake recipe has received many rave reviews, and it is so easy to make! What's more swirled with a little blueberry sauce on the top. 

This cheesecake starts off with the usual cream cheese creamed with sugar, followed by eggs and vanilla extract, and beaten till creamy. Really simple! No sour cream in this recipe! 

For the blueberries, cook it with some sugar, water and cornstarch to make a thick syrup. Mash the blueberries with a fork to release all their juices and strain the mixture if you like. 

Put the mixture in blobs over your prepared cheesecake and swirl with a chopstick, skewer, or knife. In the oven it goes and place if in the fridge for a couple of hours or overnight until firm. 

If you don't have blueberries, replace with any other berries you like or some melted milk or dark chocolate. 

Blueberry Cheesecake Recipe



250g digestive biscuits 

125g melted butter 

250g cream cheese 

2/3 cup caster sugar 

3 eggs

100g blueberries

1 tsp cornflour

25g sugar 

1 tbsp cold water 


1. Preheat oven to 180 degrees. 

2. Crush digestive biscuits and mix in melted butter. Press into prepared pan and chill for at least 10 minutes.

3. Mix the cream cheese and caster sugar and eggs until smooth and creamy. Pour over biscuit base. 

3. Heat the ingredients for blueberries in a pan until syrupy. Strain and marble over cheesecake. 

4. Bake 15-25 minutes and chill until firm.

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