Description
This New York-style blueberry ribbon top cheesecake offers a perfect creamy texture with a vibrant blueberry swirl. It is a decadent, family-friendly dessert that is surprisingly simple to make, ideal for gatherings.
Ingredients
Scale
- 1.5 cups graham cracker crumbs (150g), pre-crushed for convenience
- 0.25 cup melted butter (4 tbsp, 56g), unsalted
- 2 tbsp granulated sugar (25g) (optional, for a sweeter base)
- 3 (8-ounce) blocks cream cheese (680g total), full-fat, softened to room temperature
- 1.5 cups granulated sugar (300g)
- 4 large eggs, at room temperature
- 0.5 cup sour cream (120g), full-fat, room temperature (or Greek yogurt if that’s what’s in the fridge)
- 1 tsp pure vanilla extract (5ml)
- 1 tsp lemon zest (optional)
- 1.5 cups fresh or frozen blueberries (225g)
- 0.25 cup sugar (50g)
- 1 tbsp fresh lemon juice (15ml)
- 1 tbsp cornstarch (8g)
- 2 tbsp water (30ml)
Instructions
- Prep Your Pan: Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil, ensuring it goes all the way up the sides to prevent water bath leaks.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Press firmly and evenly into the bottom of the prepared 9-inch springform pan. Bake for 10 minutes until lightly golden, then let cool.
- Prepare Blueberry Ribbon Top: In a small saucepan, combine blueberries, 0.25 cup sugar, and lemon juice. Bring to a simmer over medium heat until berries begin to burst (about 5 minutes). In a separate small bowl, whisk cornstarch and water until smooth, then stir into the simmering blueberries. Cook, stirring constantly, until the sauce thickens and coats the spoon (2-3 minutes). Let cool completely.
- Beat the Cream Cheese: In a large mixing bowl, beat softened cream cheese with granulated sugar on medium speed until smooth and lump-free (about 3-4 minutes). Scrape down the sides of the bowl often.
- Add Remaining Filling Ingredients: Beat in sour cream, vanilla extract, and lemon zest (if using) until just combined and uniformly creamy. Do not overmix.
- Incorporate Eggs: Add eggs one at a time, beating on low speed just until combined after each addition. Do not overmix. If batter looks lumpy, gently whisk by hand for a few seconds.
- Assemble & Swirl: Pour half of the cheesecake filling over the cooled crust. Dollop half of the cooled blueberry mixture over the filling. Pour the remaining cheesecake filling, then dollop the rest of the blueberry mixture. Use a knife or skewer to gently swirl for a beautiful ribbon effect.
- Water Bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake: Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly (like Jell-O).
- Cool Gradually: Turn off the oven, crack the door open (use a wooden spoon to prop it), and leave the cheesecake inside for 1 hour to cool slowly.
- Chill: Remove from the oven, carefully remove the foil, and let cool completely on a wire rack at room temperature (about 1-2 hours). Then, refrigerate for at least 4 hours, or ideally overnight, before serving.
Notes
Use gluten-free graham cracker crumbs for a gluten-free crust option. Frozen blueberries work perfectly for the ribbon top; no need to thaw. For a slightly lighter version, reduce sugar in the filling by 0.25 cup. Do not overmix the batter to prevent cracks. Cooling gradually in the oven and then chilling completely are crucial steps for preventing cracks and ensuring proper setting.
- Prep Time: 40 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 130 g)
- Calories: 400 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg
Keywords: NY cheesecake, blueberry, creamy, elegant dessert, baking, water bath, family-friendly, homemade, rich, easy cheesecake