This cheesecake is rich, indulgent, and swirled with blueberry goodness. This perfectly silky cheesecake is topped with an easy, light four ingredient blueberry mousse.
How to Make perfect Cheesecake
A lot of people do not know how to make a perfect cheesecake. This is because there are a few secrets that lead to the best cheesecakes.
Room temperature ingredients. Let me tell you, they work wonders. You may be wondering why room temperature ingredients are so important. One of the most important reasons you should use room temperature ingredients is that they combine much more coherently than cold ingredients. When you make a cheesecake you want to incorporate the littlest amount of air possible. This helps the cheesecake from cracking. It also helps make sure that the cheesecake has that perfect creamy texture.
Another trick that helps you make a perfect cheesecake is using a water bath. You may be wondering what a water bath is. Simply put, all you need to do is place the cheesecake in a larger pan filled with hot water while you bake the cheesecake. Let me elaborate on that. Place the unbaked cheesecake inside a jelly roll or similar sized pan. Try to use something that does not touch the edges of the springform pan. If you are worried that your springform pan will leak a little bit of water into the cheesecake, wrap the outside of the pan in tinfoil. Place the cheesecake in the oven. The springform pan should still be inside the jelly roll. Pour boiling water into the jelly roll pan taking care that you do not pour water onto the cheesecake. The addition of the steam from the water bath makes the cheesecake silky, rich and creamy.
The Blueberry Mousse
The blueberry mousse on this blueberry swirl cheesecake is incredibly easy, simple and almost effortless. It’s only four ingredients and it uses the blueberry filling that you use to swirl into the cheesecake to flavor it with that delicious blueberry flavor. When its made, make sure to use cold cream because cold cream whips much better than room temperature or only slightly cold cream. All you have to do after you whip the cream is stir in the powdered sugar, vanilla, and blueberry reduction that you reserved for the mousse.
Blueberry Swirl Cheesecake
Graham Cracker Crust
- 2 cups Graham Cracker Crumbs (about ten crackers)
- 1/4 cup Powdered Sugar
- 1/2 cup Butter (melted)
- 4 8oz packages of Cream Cheese (room temperature)
- 1 1/2 cup Sour Cream (room temperature)
- 1 cup Sugar
- 4 Eggs (room temperature)
- 1 tbsp Vanilla Bean Paste
- 2 cups Blueberries (fresh or frozen)
- 1/4 cup Sugar
- 2 tbsp Water
- 1/3 cup Blueberry Filling (recipe above)
- 1 1/2 cups Heavy Whipping Cream
- 1 tsp Pure Vanilla Extract
- 1/3 cup Powdered Sugar
- Preheat the oven to 350F. (180 Celcius) Line a ten-inch springform pan with parchment paper and spray with cooking spray.
- Wrap the outside of the springform pan with tinfoil. You can use two coats of tinfoil if you need. Make sure that there are no holes or gaps in the tinfoil. The tinfoil protects the cheesecake from getting wet when you bake the cheesecake in a water bath.
- In a medium-sized bowl, combine the graham cracker crumbs and the powdered sugar. Pour the melted butter over the top and stir to combine.
- Pat the graham cracker crust into the prepared springform pan and bake in the preheated oven for 5-7 minutes.
- In another bowl, combine the cream cheese and sour cream on low speed, mixing as little as possible. Slowly add the sugar and the vanilla bean paste. Add the eggs and stir until the mixture is completely combined. Set aside.
- In a saucepan combine the blueberries, sugar, and water. Let the mixture boil on medium heat, stirring constantly. Take the mixture off the heat when the blueberries are broken down and the mixture is thick and bubbly.
- Press the blueberry filling through a sieve to remove any parts of the skin that were not broken down. Reserve 1/3 cup of the blueberry filling for the mousse. The rest you will use to swirl into the cheesecake.
- Pour about half of the cheesecake mixture over the graham cracker crust. Dot the cheesecake with about half of the remaining blueberry filling. Pour the remaining cheesecake mixture into the pan and dot with the rest of the blueberry filling.
- Take a toothpick and swirl the batter until you get beautiful blueberry swirls throughout the cheesecake.
- Place the cheesecake on a jelly roll pan, and into the preheated oven. Pour about half an inch of hot water into the jelly roll pan. Bake the cheesecake for 1 hour. Turn off the oven and crack the oven door with a wooden spoon. Allow the cheesecake to cool in the oven for 1-2 hours or until room temperature.
- Take the cheesecake out of the oven and seal with plastic wrap. Place the cheesecake in the refrigerator for at least 6 hours.
- Once the cheesecake is cooled, whip the cream until soft peaks form. Fold in the blueberry filling, powdered sugar, and vanilla. Spread the blueberry mousse over the cheesecake.
- The cheesecake will keep in the refrigerator for up to 5 days.