Delicious homemade blueberry swirl cheesecake with a nutty ‘pat a pan crust’. The flavorful combination of blueberries and cheesecake is outstanding! This cheesecake uses Greek yogurt, coconut oil and Neufchatel cheese to improve the flavor and health factor!
- 4 Cups blueberries
- 1/2 Cup sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon fresh lemon juice
- (PAT IN THE PAN CRUST)
- 1/2 Cup melted coconut oil
- 1/3 Cup packed brown sugar
- 11/4 Cup flour
- 1/2 Cup chopped nuts
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- (Cheesecake FILLING)
- 24 oz. cream cheese (or Neufchatels low fat cheese)
- 1 Cup sugar
- 1 Cup Greek yogurt
- 2 tsp. vanilla extract
- 4 eggs, at room temp
- Combine berries, sugar and cornstarch in saucepan.
- Bring to boil over medium heat and cook, stirring, 5 minutes. Puree in blender with lemon juice if desired or leave the berries whole. Set aside to cool completely.
- Preheat oven to 350 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil.
- Combine sugar, salt, flour, soda and chopped nuts, mix well. Add vanilla and coconut oil in bowl; mix well.
- Press evenly into prepared pan and bake 10 minutes
- Set crust aside to cool
- In a large bowl beat cream cheese in mixer bowl until light and fluffy. Gradually add sugar and beat until completely smooth. Beat in Greek yogurt and vanilla. At low speed, beat in eggs one at a time.
- Pour batter over crust.
- Carefully drizzle blueberry puree over batter. Swirl knife through batter to marbleize.
- Place on oven rack. Pour boiling water into a pan 1 inch up side of spring form pan. Put the spring form pans into the oven in the Water bath.
- Bake 75 minutes or until just set. Turn oven off; let stand in oven 1 hour.
- Remove pan from water bath. Remove foil and allow it to cool completely.
- Cover and refrigerate overnight.
- Remove sides of pan. Enjoy!
- Makes 16 servings.
Amount Per Serving Calories 453Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 8gCholesterol 90mgSodium 226mgCarbohydrates 49gFiber 2gSugar 29gProtein 9g
This Blueberry Swirl Cheesecake presented some challenges. This is my second go around with this recipe. It came out much better this time after some recipe adjustments. I also used much less blueberry sauce in the actual cheesecake. I kept the swirl on the top so the cheesecake set up much better than my first attempt.
The first cheesecake I made from this recipe was really ugly. This one is much better looking, has a better texture and the taste is excellent! The first version was tasty, but had way too much blueberry sauce poured into the cheesecake batter(about 2 Cups). That made it set up slow, fall into itself and looked muddy when cut. I’m re-posting this with the appropriate changes so you can see how this recipe should look. It’s also made with lower fat ingredients so it’s better for you as well! It’s ok to swirl a LITTLE bit more blueberry sauce than I did this time and even bring it further into the cheesecake batter(maybe half a cup) if you don’t mind a bit of muddies in the look of the cut pieces. Just be careful not to use too much or the cheesecake will not set up correctly.
Along with drowning the poor cheesecake batter in blueberry sauce last time, I also couldn’t find a pan large enough to hold the cheesecake in to make a water bath when it baked. So, of course, it cracked; a lot! Cheesecakes bake more evenly and crack less when baked in a waterproofed spring form pan in about an inch of water. This time, I remembered my roasting pan up in the back of beyond in my cupboards. I hauled it out and used it. It worked wonderfully well.
Blueberry Swirl Cheesecake Recipe Notes:
Now that I have COMPLETELY turned you away from ever trying this cake, let me redeem it. The problems were from my own inexperience. When I made this cheesecake I was an ingenue cheesecake baker. I NEVER baked cheesecakes back in the day. My diet, and mostly my whole family was into lowfat or NOfat. (High cholesterol issues, you see). We are one of those genetically predisposed clans. So fat was a huge issue when I thought it was a bad, but somewhat necessary, player in my kitchen. Now I know better. And I am enjoying a whole new world of cooking healthy, fat laden, recipes from scratch!
So remember to be careful how much blueberry you swirl in. And find a pan big enough to set the cheesecake into while baking in a tinfoil waterproof jacket. I have nothing but high praise for this delicious cheesecake. It’s crust is a perfect foil to the moist, rich cheesecake filling. The blueberry sauce swirled into the cheesecake batter makes a nice decoration, the blueberry sauce on top is a perfect flavor combination with this cheesecake.
This crust will hold it’s filling and shape the cheesecake nicely. The walnuts in the crust give the cheesecake another welcome flavor element. Yum! Serve the crust most easily at room temperature, due to the coconut oil. Coconut oil hardens in the fridge and makes the crust a bit tough to cut. The flavor, though, is excellent! And coconut oil is very good for you. You’ll notice I had the crust pressed too high up the sides of the spring form pan. That’s because I wasn’t sure how much rise to expect from the cake. I would suggest you give the crust a 2 inch wall above the bottom crust. I just cut off the extra crust this time. Next time I will try for a more uniform, finished crust edge
Recipe for the blueberry sauce and cheesecake adapted from allrecipes.com