Description
Creamy lemon blueberry swirl cheesecake dances with tangy and sweet notes, promising a delightful dessert experience. Silky layers of zesty lemon and fresh blueberries will transport you to a world of pure indulgence.
Ingredients
Scale
Cheesecake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
Cheesecake Filling:
- 4 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
Lemon Blueberry Swirl:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp cornstarch
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Pulse graham crackers in a food processor until finely ground, then mix with melted butter and sugar until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Gently fold in sour cream, flour, vanilla extract, and salt until the filling is uniform and velvety.
- For the blueberry swirl, combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a saucepan over medium heat.
- Simmer the blueberry mixture for 5-7 minutes, stirring occasionally, until it thickens and berries begin to break down.
- Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.
- Randomly dollop spoonfuls of the warm blueberry mixture across the surface of the cheesecake.
- Use a knife to create elegant swirl patterns, drawing the blueberry sauce through the cheesecake batter.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to ensure proper setting.
Notes
- Chill cream cheese at room temperature before mixing to prevent lumps and achieve a smooth, creamy texture.
- Use fresh, ripe blueberries for the most vibrant flavor and intense color in the swirl.
- Avoid overmixing the cheesecake batter to prevent incorporating too much air, which can cause cracking during baking.
- Create picture-perfect swirls by gently dragging a toothpick or knife through the blueberry sauce in various directions.
- Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a dietary-friendly version.
- Add a pinch of lemon zest to the crust for an extra burst of citrusy flavor that complements the blueberry swirl.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 383
- Sugar: 24 g
- Sodium: 247 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 98 mg