Lemon Blueberry Swirl Cheesecake

A delightful twist on the classic cheesecake, this Lemon Blueberry Swirl Cheesecake combines the tangy flavor of fresh lemons with sweet, juicy blueberries. Ideal for summer desserts, this cheesecake is both refreshing and indulgent, perfect for any occasion. Made with a creamy filling and a buttery graham cracker crust, this recipe is designed to achieve the perfect balance of flavors and textures.
Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup sugar
3 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup lemon juice
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon water

Instructions

1. Preheat the oven to 325°F.
2. In a bowl, combine graham cracker crumbs and 1/4 cup sugar; add melted butter and mix until crumbly.
3. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
4. In a large bowl, beat cream cheese and 1 cup sugar until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Stir in sour cream, vanilla extract, lemon zest, and lemon juice until fully combined.
7. Pour the cream cheese mixture over the crust in the springform pan.
8. In a small saucepan, mix blueberries, 2 tablespoons sugar, cornstarch, and water; cook over medium heat until thickened.
9. Drop spoonfuls of blueberry sauce over the cheesecake and use a knife to create swirls.
10. Bake for 50-60 minutes or until the center is set.
11. Allow to cool completely, then refrigerate for at least 4 hours before serving.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Reheating

Preheat oven to 325°F and warm for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.