Description
This Lemon Blueberry Swirl Cheesecake combines the tangy zest of fresh lemons with the sweet burst of blueberries, all nestled on a buttery graham cracker crust. Each bite offers a creamy, dreamy texture with a delightful fruity swirl, making it the perfect dessert for any occasion.Whether it’s a family gathering or a quiet evening at home, this cheesecake promises to be a showstopper. Its vibrant layers not only taste exquisite but also create a visually stunning presentation that’s sure to impress. Enjoy the harmonious blend of citrus and berry flavors in this sumptuous dessert that doubles as a feast for the eyes.
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
Preheat oven to 325 degrees (F).
For the Crust: Blend graham crackers, sugar, and salt until fine. Mix in melted butter. Press into a 9-inch springform pan. Set aside.
For the Lemon Cheesecake Filling: Beat cream cheese and sour cream until smooth. Add sugar and vanilla; mix well. Incorporate eggs and yolks, then flour, and finally, lemon juice and zest. Pour over crust.
For the Blueberry Swirl: Puree blueberries, strain, and mix with sugar. Spoon over filling, swirl with a skewer.
Wrap the pan in foil, place in a water bath, and bake as directed.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 20 minutes
Nutrition
- Calories: 580