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Blueberry Lemon Swirl Cheesecake with vibrant fruit topping
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Blueberry Lemon Swirl Cheesecake

A delightful dessert combining creamy cheesecake with zesty lemon and sweet-tart blueberries, perfect for gatherings or a sweet treat after dinner.
Prep Time30 minutes
Cook Time1 hour
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Blueberry, cheesecake, Dessert Recipes, lemon, Summer Treats
Servings: 12 servings
Calories: 320kcal

Ingredients

For the crust

  • 1.5 cups 1 1/2 cups graham cracker crumbs Provides a buttery and crisp foundation for the cheesecake.
  • 0.25 cups 1/4 cup granulated sugar Adds sweetness to the crust.
  • 0.33 cups 1/3 cup melted butter Adds moisture and richness to the crust.

For the cheesecake filling

  • 3 packages 3 (8 oz) packages of cream cheese, softened The key ingredient for a creamy texture.
  • 1 cup 1 cup granulated sugar Sweetens the cheesecake beautifully.
  • 3 large eggs 3 large eggs Essential for binding the ingredients.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances overall flavor.
  • 0.5 cups 1/2 cup sour cream Adds a slight tanginess.
  • 0.25 cups 1/4 cup fresh lemon juice Adds a refreshing citrus zing.
  • 1 tablespoon 1 tablespoon lemon zest Intensifies the lemon flavor.

For the blueberry topping

  • 1 cup 1 cup fresh or frozen blueberries Provides pops of flavor.
  • 2 tablespoons 2 tablespoons granulated sugar Used to sweeten the blueberry mixture.
  • 1 tablespoon 1 tablespoon lemon juice Enhances the flavor of blueberries.
  • 1 teaspoon 1 teaspoon cornstarch Helps thicken the blueberry sauce.

Instructions

Preparation

  • Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
  • In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan.
  • In a saucepan over medium heat, combine blueberries, 2 tablespoons sugar, 1 tablespoon lemon juice, and cornstarch. Cook until thickened. Set aside to cool.
  • In a large bowl, beat softened cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well. Then mix in vanilla extract, sour cream, 1/4 cup lemon juice, and lemon zest until fully blended.

Assembly

  • Pour half of the cheesecake batter over the crust. Drop spoonfuls of cooled blueberry mixture on top. Pour the remaining batter and add more blueberry mixture on top. Swirl the blueberry mixture with a knife.

Baking

  • Bake for 55-60 minutes, until the center is set but slightly jiggly. Turn off and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
  • Remove from the oven and cool at room temperature. Refrigerate for at least 4 hours or overnight.

Notes

For added flavor, consider almond extract. Ensure cream cheese is at room temperature to avoid lumps. You can use a hand blender for a super smooth consistency. Adjust sugar to taste.