blueberry swirl cheesecake ?

i do not want to use sour cream in it is that ok ? Also im using the blueberry pie filling to swirl into cake should i puree it first leave as is ? thanks

2 Answers

  • 10 years ago
    Favorite Answer

    If you do not want the sour cream , just do not add it . You do not have to puree the filling , but use the following method so it is at a consistency for swirling .

    Place 2 tbsp. heavy cream ( milk is ok too ) into a bowl and 1 c. of the blueberry pie filling and stir together with a fork . until completely blended and smooth . Now with a spoon , place small spoonfuls in the cake mix in your baking pan . With a thin knife , go in circles around through the pie filling . Then in a criss - cross pattern before placing into the oven .

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  • 10 years ago

    Blueberry Swirl Cheesecake


    1 1/2 cups graham cracker crumbs

    3 tablespoons granulated sugar

    1/3 cup butter, melted

    3 (8-ounce) packages cream cheese, softened

    1 cup granulated sugar

    3 large eggs

    1 teaspoon vanilla extract

    1 (21-ounce) can blueberry pie filling


    1. In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.

    2. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.

    3. Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely. Cover and chill at least 4 hours before serving.

    Makes 16 servings.

    ****For the substitution of Cream Cheese you can use yogurt cheese here is the recipe.

    Yogurt Cheese


    * 3 cups plain yogurt

    * 1/2 teaspoon salt

    * 1/2 teaspoon pepper

    * 1 tablespoon minced garlic


    1. Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.

    2. Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.

    3. Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.


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