Blueberry Lemon Swirl Cheesecake
A rich and creamy cheesecake with a delightful swirl of fresh blueberries and zesty lemon flavors, perfect for any occasion.
Servings: 10 slices
Calories: 300kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Creates a delightful, crispy crust.
- 0.25 cups granulated sugar Enhances the crust's sweetness.
- 0.33 cups melted butter Adds richness and binds the crust.
For the cheesecake filling
- 24 oz cream cheese, softened The star of the cheesecake, providing a smooth texture.
- 1 cups granulated sugar Sweetens the cheesecake.
- 3 large eggs Provides structure and creaminess.
- 1 teaspoon vanilla extract Enhances the overall flavors.
- 0.5 cups sour cream Adds tanginess and creaminess.
- 0.25 cups fresh lemon juice Adds brightness and acidity.
- 1 tablespoon lemon zest Intensifies the zesty flavor.
For the blueberry swirl
- 1 cup fresh or frozen blueberries Provides flavor and a pop of color.
- 2 tablespoons granulated sugar Sweetens the blueberries.
- 1 tablespoon lemon juice Enhances the tartness of the blueberries.
- 1 teaspoon cornstarch Thickens the blueberry mixture.
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of the prepared pan.
Blueberry Mixture
- In a saucepan over medium heat, combine blueberries, granulated sugar, lemon juice, and cornstarch. Cook until thickened and blueberries break down. Set aside to cool.
Cheesecake Batter
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing until combined. Stir in vanilla, sour cream, lemon juice, and lemon zest until smooth.
- Pour half of the cheesecake batter over the crust. Add spoonfuls of cooled blueberry mixture, then pour the remaining batter over. Swirl the blueberry mixture into the batter.
Baking
- Bake for 55-60 minutes until the center is set and edges are slightly puffed. Turn off the oven and let the cheesecake cool inside for 1 hour.
- After cooling, let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
For a smoother cheesecake, ensure cream cheese is at room temperature before mixing. If using frozen blueberries, no need to thaw; just add time to cooking as needed. For added flavor, consider adding almond extract to the batter.