Blueberry Lemon Swirl Cheesecake
Indulge in a delightful blend of rich cheesecake, tangy lemon, and sweet blueberries in this visually stunning dessert, perfect for any gathering.
Servings: 8 servings
Calories: 400kcal
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Provides a crunchy, buttery base.
- 0.25 cups 1/4 cup granulated sugar Adds sweetness to the crust.
- 1/3 cups 1/3 cup melted butter Helps bind the crust together.
For the cheesecake
- 3 packages 3 (8 oz) packages cream cheese, softened The star ingredient, lending a creamy texture.
- 1 cup 1 cup granulated sugar Essential for sweetening the cheesecake.
- 3 large 3 large eggs Helps set the cheesecake.
- 1 teaspoon 1 teaspoon vanilla extract Adds aromatic sweetness.
- 1/2 cup 1/2 cup sour cream Enhances creaminess with a slight tang.
- 0.25 cups 1/4 cup fresh lemon juice Brightens up the cheesecake.
- 1 tablespoon 1 tablespoon lemon zest Adds lemony fragrance.
For the blueberry swirl
- 1 cup 1 cup fresh or frozen blueberries Perfect for the classic blueberry swirl.
- 2 tablespoons 2 tablespoons granulated sugar To sweeten the blueberry mixture.
- 1 tablespoon 1 tablespoon lemon juice Adds zesty brightness.
- 1 teaspoon 1 teaspoon cornstarch Thickens the blueberry mixture.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs resemble wet sand and firmly press the mixture into the bottom of the prepared pan.
- In a saucepan over medium heat, combine 1 cup of blueberries, 2 tablespoons of granulated sugar, 1 tablespoon of lemon juice, and 1 teaspoon of cornstarch. Cook until the mixture thickens and the blueberries begin to break down, about 5-7 minutes. Remove from heat and let it cool.
Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, sour cream, 1/4 cup of lemon juice, and lemon zest until fully blended.
Layering and Baking
- Pour half of the cheesecake batter over the prepared crust. Spoon dollops of the cooled blueberry mixture over this layer, then pour the remaining cheesecake batter on top, adding more spoonfuls of the blueberry mixture. Use a knife or skewer to gently swirl the blueberry mixture into the cheesecake for a marbled effect.
- Bake for 55-60 minutes or until the center is set and lightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour.
Chilling
- Once cooled, let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours or ideally overnight.
Notes
For best results, ensure all ingredients are at room temperature before mixing. To prevent cracks, avoid opening the oven door frequently while baking. Frozen blueberries can be used if fresh ones aren't available.