Ingredients
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Fresh blueberries
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Sugar
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Water
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Pinch of cinnamon
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Salt
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Cornstarch
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Vanilla extract
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Lemon zest
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Lemon juice
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Honey graham crackers
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Butter
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Cream cheese
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Sour cream
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Heavy cream
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Egg
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All-purpose flour
Instructions
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Make the blueberry sauce: simmer blueberries with sugar, water, cinnamon, and salt. Add cornstarch, vanilla, lemon zest, and lemon juice. Cool completely.
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Prepare crust: combine crushed graham crackers with melted butter and sugar. Press into a lined springform pan and bake at 325°F for 10 minutes.
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Blend filling: mix cream cheese, sugar, vanilla, lemon juice, cornstarch, sour cream, egg, and flour. Slowly add heavy cream until smooth.
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Divide the batter. Stir blueberry sauce into half for a purple hue.
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Pour white batter first, then the purple one gently over it. Add blueberry sauce on top and swirl with a toothpick.
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Bake in a water bath for 1 hour. Cool in oven for 1 hour. Refrigerate 5–6 hours before serving.
Notes
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Letting the cake chill overnight enhances flavor and texture.
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Sauce can be made ahead and used for pancakes or toast too.
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Use parchment and foil to prevent crust sogginess.
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For a thicker sauce, extend simmer time.
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Can substitute with raspberries or blackberries.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert