{chic eats} Blueberry Swirl Cheesecake

Warning: The following recipe will cause your jeans to instantly shrink.  It is not your waistline growing.

I could eat dessert for every meal. I think since this one has fruit and dairy, it falls within the healthy nutritional guidelines. This cheesecake was so good and easy (even easier when your mom is doing the work for you). We She made all three parts of this dessert: the blueberry sauce, cheesecake, and crispy graham cracker crust.  Just a few ingredients for each part, swirl it all together, and enjoy! 

{chic eats} Blueberry Swirl Cheesecake

Blueberry Sauce:
1 cup blueberries
3 tablespoons sugar
1 teaspoon lemon juice

Crust:
1 cup graham cracker crumbs
1/3 cup sugar
¼ cup + 1 tablespoon butter, melted

Filling:
3 pounds cream cheese (I used the low fat version)
1-1/3 cups sugar
3 whole eggs
2 egg yolks
1/3 cup heavy cream (I used evaporated milk)
Raspberries and blueberries for garnish

Directions:
Combine blueberries, sugar and lemon juice in a small saucepan. Cook over medium heat until the blueberries begin to release their juices. Mash some of the blueberries against the side of the pan. Let cool.

Preheat oven to 250 degrees. Wrap the bottom of a 10-inch springform with foil.

Prepare crust: combine all ingredients and press into the bottom of the pan.

Prepare filling:
a. Beat cream cheese with a mixer at medium speed until smooth. Add sugar and beat until well combined.
b. Combine eggs and egg yolks in a small bowl. Beat lightly. Slowly add eggs to cream cheese mixture while beating. Add heavy cream and beat, scraping sides of bowl occasionally, until smooth.

Pour one-quarter of this filling into another bowl. Stir in blueberry sauce.

Pour half of the unflavored filling over crust in pan. Pour fruit flavored filling on top. Swirl with a spoon or knife. Top with remaining unflavored batter. Swirl again.

Place springform pan in a larger baking pan. Pour 1 inch of water into the larger baking pan (to cook evenly). Place on center of rack of oven.

Bake 3 hours. Remove from oven. Let cool. Refrigerate at least 8 hours before serving.

To un-mold from the pan: carefully loosen sides of cake with a knife. Loosen springform pan gently making sure to prevent cake from cracking. Transfer to a serving platter. Garnish with fresh blueberries and raspberries if desired.