Cloud-High Blueberry Swirl Cheesecake

Directions

1. 1

   Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with heavy-duty aluminum foil.
2. 2

   For the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then cool.
3. 3

   For the blueberry swirl: In a small saucepan, combine blueberries, 1/4 cup sugar, and lemon juice. Bring to a simmer over medium heat, then stir in cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Let cool slightly.
4. 4

   For the cheesecake filling: In a large bowl, using an electric mixer, beat softened cream cheese until smooth and creamy.
5. 5

   Gradually add 1 cup granulated sugar and vanilla extract, beating until just combined. Do not overmix.
6. 6

   Add eggs one at a time, beating on low speed after each addition until just incorporated. Scrape down the sides of the bowl as needed.
7. 7

   Pour the cream cheese mixture over the cooled crust in the springform pan. Dollop spoonfuls of the blueberry compote over the top of the cheesecake filling.
8. 8

   Using a knife or skewer, gently swirl the blueberry compote into the cheesecake batter, creating an appealing pattern.
9. 9

   Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
10. 10

    Bake for 60-75 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
11. 11

    Remove from the water bath, carefully remove foil, and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving. Slice with a hot, clean knife for perfect pieces.