Blueberry Marbled Cheesecake

  • Preparation 30 MIN
    Cooking 1 H 25 MIN
  • Servings 10





  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).


  1. In a bowl, combine all the ingredients. Gently press in the bottom of a 20-cm (8-inch) springform pan. Bake for about 10 minutes. Let cool.
  2. Wrap the base and sides of the pan with the aluminum foil, letting it exceed upwards.


  1. In a food processor, purée the blueberries and maple syrup. Set aside. In a bowl, beat the cheese, sugar and vanilla with an electric mixer. Add the eggs, one at a time, then the sour cream until the mixture is smooth.
  2. Spread half the cheese mixture over the crust.
  3. Pour a quarter of the blueberry sauce in a spiral. Gently pour the remaining cheese mixture. Pour another quarter of the sauce in a spiral on the cheese mixture. Set the remaining sauce aside to serve with the cake.
  4. Run a knife through the batter to create a marbled effect.
  5. Place the cake in a large baking dish. Pour boiling water halfway up the sides of the pan.
  6. Bake for 1 hour 15 minutes. Add water as needed during baking to maintain the water level.
  7. Let the cheesecake cool for 45 minutes in the bain-marie. Remove the cake from the water and aluminum foil. Let cool, then refrigerate for at least 4 hours before serving.
  8. Serve with blueberry coulis.


This technique of cooking in a water bath makes a supremely creamy cheesecake.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 555  
Total Fat 37 g  
Saturated Fat 20 g  
Sodium (salt) 395 mg  
Carbohydrates 48 g  
Fibre 2 g  
Protein 10 g