Cheesecake tourbillonant aux bleuets

★Ingredients

Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Blueberry Swirl:

1 ½ cups fresh or frozen blueberries

1 tbsp cornstarch

¼ cup granulated sugar

2 tbsp water

1 tsp lemon juice

Cheesecake Filling:

3 (8 oz) packages of cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

½ cup sour cream

2 tbsp all-purpose flour

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★Instructions

Blueberry Swirl:

1. Cook the Blueberries: In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, about 5-7 minutes.
2. Puree and Strain: Optionally, puree the mixture in a blender and strain through a fine-mesh sieve to remove seeds. Let it cool to room temperature.

Crust:

1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
2. Press into Pan: Press the mixture into the bottom of a 9-inch springform pan, packing it tightly and evenly. Bake the crust for 10 minutes, then set it aside to cool.

Cheesecake Filling:

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the sugar and vanilla extract, beating until well combined.
3. Add Eggs: Add the eggs one at a time, beating well after each addition.
4. Mix in Sour Cream and Flour: Finally, mix in the sour cream and flour until smooth.

Assemble and Bake:

1. Pour the Filling: Pour half of the cheesecake filling over the cooled crust.
2. Add Blueberry Swirl: Drop small spoonfuls of the blueberry mixture over the filling and use a toothpick or knife to swirl it gently into the cheesecake.
3. Repeat Layers: Pour the remaining cheesecake filling on top and repeat the swirling process with more blueberry mixture.
4. Bake: Place the springform pan in a large roasting pan and fill it with hot water to come halfway up the sides of the springform pan (this is a water bath to prevent cracking). Bake the cheesecake for about 50-60 minutes, or until the center is just set.
5. Cool: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour, then remove it from the water bath and refrigerate for at least 4 hours or overnight.

Serve:

1. Serve the Cheesecake: Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve, optionally garnishing with fresh blueberries or whipped cream.

Enjoy!