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Blueberry Chocolate Cheesecake a Decadent Fusion of Flavors

A delicious Blueberry Chocolate Cheesecake a Decadent Fusion of Flavors recipe that will impress your family and friends
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups chocolate cookie crumbs
  • 1/2 cup melted butter
  • 2 tbsp sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3/4 cup sour cream
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder
  • 8 oz melted chocolate slightly cooled
Blueberry Swirl
  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water
Garnish
  • Fresh blueberries
  • Chocolate shavings
  • Whipped cream

Method
 

Prepare Crust
  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Mix cookie crumbs, melted butter, and sugar until combined.
  3. Press firmly into the bottom and slightly up the sides of the prepared pan.
  4. Bake for 10 minutes, then set aside to cool.
Make Blueberry Swirl
  1. In a saucepan, combine blueberries, sugar, and lemon juice.
  2. Cook over medium heat until blueberries break down, about 8-10 minutes.
  3. Add cornstarch slurry and cook until thickened, about 2 minutes.
  4. Strain through a fine mesh sieve to remove skins if desired. Cool completely.
Prepare Filling
  1. Beat cream cheese and sugar until smooth and creamy.
  2. Add sour cream and vanilla, beat until combined.
  3. Add eggs one at a time, beating just until incorporated after each.
  4. Divide batter in half. To one half, add cocoa powder and melted chocolate.
  5. Mix each portion until smooth and well combined.
Assemble and Bake
  1. Pour chocolate batter over cooled crust.
  2. Dollop blueberry sauce over chocolate layer.
  3. Pour plain batter over blueberry dollops.
  4. Use a knife to swirl the layers gently.
  5. Place springform pan in a larger baking dish. Add hot water to come halfway up sides.
  6. Bake for 55-65 minutes until edges are set but center still jiggles slightly.
  7. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
  8. Remove from oven and cool completely, then refrigerate for at least 6 hours or overnight.
Serve
  1. Release from springform pan carefully.
  2. Garnish with fresh blueberries, chocolate shavings, and whipped cream.
  3. Slice with a warm knife for clean cuts.

Notes

Enjoy your delicious creation!