Blueberry Swirl Cheesecake

Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust. Your guests will beg for seconds

Ingredients

Blueberry Sauce

2 teaspoons (6g) cornstarch
1 teaspoon fresh lemon juice
1 Tablespoon (15ml) warm water
2 cups (280g) fresh or frozen blueberries*
2 Tablespoons (25g) granulated sugar

Crust

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
1/4 cup (50g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted

Filling

24 ounces (678g) full-fat brick cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream (or yogurt), at room temperature
2 teaspoons pure vanilla extract
3 large eggs, at room temperature

Instructions

Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.