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The interior of a swirled blueberry cheesecake with a jam and fresh berries on top and whipped cream on the edges on a cake stand on a gray surface.
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Blueberry Cheesecake

This Blueberry Cheesecake features a buttery graham cracker crust with a light and creamy New York-style filling, marbled with a homemade fresh blueberry swirl and topped with more jam, whipped cream and blueberries for a striking dessert.
Course Dessert
Cuisine American
Keyword berry baking, cheesecake
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Chill time 4 hours
Total Time 6 hours 30 minutes
Servings 10
Calories 311kcal
Author Sylvie Taylor

Ingredients

Blueberry jam

  • 380 grams / 2 cups blueberries fresh or frozen
  • 30 grams / 2 tablespoons superfine/caster sugar
  • 14 grams / 1 tablespoon lemon juice

Base

  • 200 grams / 1 ⅔ cups graham crackers finely crushed
  • 70 grams / 5 tablespoons butter melted

Filling

  • 450 grams / 1 pound cream cheese room temperature
  • 250 grams / ½ pound mascarpone room temperature
  • 200 grams / 1 cup superfine/caster sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 165 grams / 3 large eggs room temperature
  • 18 grams / 1 large egg yolk room temperature
  • 70 grams / ⅓ cup heavy cream

Serving

  • 110 grams / ½ cup heavy cream whipped
  • 190 grams / 1 cup blueberries fresh is best here

Instructions

Blueberry jam

  • Toss the blueberries, sugar and lemon juice in a saucepan on low heat and cook with the lid off until thickened, approximately 7 minutes.
  • Remove from the heat and blend, straining out the lumps.
  • Set aside to cool completely.

Base

  • Line a 20 cm or 8 inch round cake tin with parchment paper on the base and pack aluminum foil around the outside of the cake tin in 2-3 layers to ensure the water cannot get in.
  • Preheat the oven to 180°C/355F.
  • Combine the graham cracker crumbs and butter together and press into the base of the cake tin evenly.
  • Place in the oven for 10 minutes or until brown.
  • Remove from the oven and set aside to cool. Meanwhile, lower the oven to 160°C/325F.

Filling

  • Add all the cream cheese and mascarpone in a bowl and whip until smooth, approximately 4 minutes.
  • Toss in the sugar ¼ cup at a time and whip until smooth, approximately 30 seconds. Repeat until all the sugar is whipped and dissolved into the cream cheese.
  • Add in the vanilla and salt and whip for 1 further minute.
  • Add 1 egg and beat until well combined and repeat with the remaining egg and egg yolks.
  • Toss in the cream and whip for a further 4 minutes, until the mixture is smooth and increased in volume.
  • Either divide the batter into two portions of ⅓ and ⅔’s, whisking half the blueberry jam into the smaller portion or add half the blueberry jam to the cheesecake.
  • If dividing, alternate pouring each into the cake tin and either leave or swirl in the tin.
  • Place the cake tin in the center of a deep roasting pan and carefully place in the oven.
  • Pour boiling water into the roasting pan half way up the outside of the cake tin.
  • Bake for 1 hour 30 minutes or until lightly golden and only slightly jiggly in the center.
  • Turn the oven off and leave the oven door slightly ajar for 2 hours.
  • Remove and place in the fridge for a minimum 4 hours.
  • When ready to serve, spread the remaining jam on top evenly.
  • Garnish with whipped cream and fresh blueberries.

Notes

  • Blueberry jam: The blueberry jam weighed 253 grams post cooking which is just over ¾ cup. This can be made ahead and stored in a covered container in the refrigerator for up to 1 week ahead of making the cheesecake. You could replace with store bought jam, however, you’ll want to aim for one that has minimal sugar as this is the key with the homemade here, it allows for the slightly tart fruit to shine.
  • Fruit sub: You could easily replace blueberries with raspberries, blackberries, strawberries, red currents or even peaches or apricots in this cheesecake.
  • Cream cheese: The core of our creamy cheesecake is room temperature full fat cream cheese, which results in giving us a light cheesecake that is easy to mix until smooth and full of that beloved cheesecake flavor.
  • Mascarpone: Mascarpone has almost double the fat versus cream cheese so this helps give our cheesecake it's rich, but still light texture. If you cannot source mascarpone, simply replace with cream cheese in equal measure
  • Best cake tin: A springform pan is highly recommended. Since cheesecake is delicate and difficult to remove from a standard pan without breaking, the removable sides of a springform pan make it easy to release the cake cleanly. If you don't have one, you can use a loose-bottomed tin lined with parchment paper.
  • Best stored: Best kept in an airtight container in the fridge and consumed within 4 to 5 days.
Recipe by Roamingtaste

Nutrition

Calories: 311kcal