Lemon Blueberry Swirl Cheesecake

In the world of desserts, the cheesecake stands out as a creamy canvas ready to embrace a variety of flavors. The Lemon Blueberry Swirl Cheesecake, with its vibrant layers and tangy bursts, is a perfect example of this. Here’s how you can make this delightful treat to impress at any gathering or simply to treat yourself on a quiet evening.

Ingredients

For the Crust:

• 2 cups Graham Crackers, pulsed into crumbs
• 1/3 cup Granulated Sugar
• 1/4 teaspoon Kosher Salt
• 6 tablespoons Unsalted Butter, melted

For the Lemon Cheesecake Filling:

• 3 (8 ounce) packages Full-Fat Cream Cheese, very soft
• 1 cup Full-Fat Sour Cream, at room temperature
• 1 1/4 cups Granulated Sugar
• 2 teaspoons Pure Vanilla Extract
• 3 large Eggs + 2 Egg Yolks, at room temperature
• 2 tablespoons All-purpose Flour
• 3/4 cup Fresh Lemon Juice
• 2 teaspoons Fresh Lemon Zest

For the Blueberry Swirl:

• 3/4 cup fresh or frozen blueberries
• 3 tablespoons granulated sugar

Instructions

1. Prepare the Oven and Pan:
   • Preheat your oven to 325 degrees Fahrenheit.
   • For the crust, blend graham crackers, sugar, and salt until fine. Mix in the melted butter, then press the mixture into a 9-inch springform pan. Set aside.
2. Make the Lemon Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sour cream until smooth.
   • Add sugar and vanilla extract; mix thoroughly.
   • Incorporate the eggs and yolks one at a time, then mix in the flour.
   • Finally, stir in the lemon juice and zest.
   • Pour this filling over your prepared crust.
3. Create the Blueberry Swirl:
   • Puree the blueberries, strain to remove solids, and mix the liquid with sugar.
   • Spoon this blueberry mixture over the cheesecake filling. Use a skewer or the thin end of a spoon to swirl the blueberry mixture into the filling, creating a marbled effect.
4. Bake with Care:
   • Wrap the bottom of your pan in foil to prevent leaks.
   • Place the springform pan in a larger baking pan and fill with water until halfway up the sides of the springform pan (water bath).
   • Bake for about 1 hour and 20 minutes. The center should be set, but still slightly jiggly.
5. Chill Before Serving:
   • Allow the cheesecake to cool in the oven with the door open to prevent cracking.
   • Chill in the refrigerator for at least 5 hours, or overnight, before serving.

Nutritional Info

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 6 hours 45 minutes (including chilling)
• Calories: 580 kcal per serving
• Servings: 12

Conclusion

The Lemon Blueberry Swirl Cheesecake is not just a dessert; it’s a centerpiece that combines the creamy richness of cheesecake with the zesty freshness of lemon and the sweet tang of blueberries. Each slice promises a bite of bliss, making it a must-try for any cheesecake lover. Whether it’s a festive occasion or a casual weekend, this cheesecake is sure to brighten the day.