Lemon Blueberry Swirl Cheesecake

There’s something incredibly satisfying about the combination of tart lemon and sweet blueberries, particularly when they’re baked into a luscious cheesecake. The Lemon Blueberry Swirl Cheesecake has been a favorite dessert in my family gatherings for years. It’s one of those recipes that brings everyone to the table, each person eagerly anticipating their first bite. I still remember the first time I made it; the aroma of baking cheesecake filled my kitchen, drawing my loved ones in, filling the space with warmth and excitement. The vibrant colors of the blueberries swirling through the creamy lemon filling create not just a treat for the taste buds but also a feast for the eyes.

Whether it’s a summer get-together or a cozy winter evening, this cheesecake has a way of making every occasion feel special. The combination of rich cream cheese, zesty lemon, and a hint of blueberry brings a delightful balance that’s hard to resist. Every slice offers a perfect blend of flavors and textures. I often find myself preparing this dessert when I want to impress guests or simply treat myself after a long week.

As we dive into the recipe, keep in mind that patience is key. The cooling and chilling time might feel like a test of will, but trust me, it’s worth the wait! Each layer and swirl we create adds to the magic of the Lemon Blueberry Swirl Cheesecake. Let’s embark on this delicious journey together!

Lemon Blueberry Swirl Cheesecake Shopping List

Gathering the right ingredients is crucial for crafting a delicious Lemon Blueberry Swirl Cheesecake. Each ingredient plays a vital role in creating the harmony of flavors and textures that make this dessert so delightful.

• Graham Crackers: These serve as the foundation for the crust, providing a nice crunch and subtle sweetness.
• Granulated Sugar: Essential for sweetening both the crust and the filling, enhancing the overall flavor.
• Kosher Salt: A pinch of salt elevates the sweetness and balances the flavors.
• Unsalted Butter: Adds richness to the crust, binding the crumbs together.
• Cream Cheese: The star of the show, bringing creaminess and depth of flavor.
• Sour Cream: Contributes to the smooth texture and tanginess of the cheesecake.
• Vanilla Extract: Enhances the flavors and adds warmth to the cheesecake.
• Eggs: Provides structure and stability to the filling.
• All-purpose Flour: A small amount helps stabilize the cheesecake during baking.
• Lemon Juice: Fresh lemon juice gives the cheesecake a bright, tangy flavor.
• Lemon Zest: Adds an extra punch of lemon flavor that complements the filling beautifully.
• Blueberries: Fresh or frozen, these provide sweetness and a beautiful swirl in the cheesecake.
• Granulated Sugar: Used for the blueberry swirl, enhancing their natural sweetness.

How to Cook Lemon Blueberry Swirl Cheesecake

Making a Lemon Blueberry Swirl Cheesecake is a rewarding experience, and I can’t wait to guide you through the steps. With a little bit of patience and love, you’ll create a dessert that will impress everyone. Let’s dive in!

1. Preheat your oven: Start by preheating your oven to 325 degrees F (160 degrees C). This is crucial for ensuring even baking.

2. Prepare the crust: In a blender or food processor, combine graham crackers, granulated sugar, and kosher salt. Pulse until finely crumbed. Add the melted butter and stir until combined. Press this mixture firmly into the bottom of a lightly greased 9-inch springform pan. Set aside.

3. Make the filling: In a large bowl or stand mixer, beat the softened cream cheese and sour cream until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined. Scrape down the sides of the bowl to ensure everything is evenly blended.

4. Add eggs: Beat in the eggs and egg yolks, one at a time, until the mixture is smooth. It’s important to mix gently to avoid incorporating too much air.

5. Incorporate flour: Stir in the all-purpose flour just until combined. Be careful not to overmix as this can lead to cracks in your cheesecake.

6. Add lemon goodness: Quickly fold in the fresh lemon juice and lemon zest until just incorporated. The mixture will be creamy and thick at this point.

7. Pour into the crust: Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.

8. Create the blueberry swirl: In a small blender, puree the blueberries until smooth. Press through a fine mesh strainer to remove seeds, if desired. Stir in a little granulated sugar to sweeten. Spoon dollops of the blueberry mixture on top of the cheesecake. Use a skewer to gently swirl it into the filling.

9. Set up the water bath: Wrap the bottom of the springform pan in tin foil to prevent leakage. Place the cheesecake pan into a larger pan and fill with very hot water, ensuring it reaches halfway up the sides of the cheesecake pan. This water bath helps prevent cracks.

10. Bake: Carefully place the pan in the preheated oven and bake for about 1 hour and 20 minutes. The center should still be slightly jiggly when done.

11. Cool down: Turn off the oven and let the cheesecake sit, undisturbed, for 45 minutes with the door closed. After this, remove it from the oven, run a knife around the edge, and let it sit in the pan for another 15 minutes. Finally, cover it with plastic wrap and refrigerate for at least 6 hours or overnight.

And there you have it! A stunning Lemon Blueberry Swirl Cheesecake ready to be enjoyed!

Expert Tips about Lemon Blueberry Swirl Cheesecake

Creating the perfect Lemon Blueberry Swirl Cheesecake can be a breeze with a few expert tips. Here’s how to ensure your dessert is a success!

• Storage: After chilling, store the cheesecake in the refrigerator, covered, for up to five days. This helps it maintain its creamy texture.
• Freezing: Cheesecake can be sliced and frozen for up to one month! Just wrap each slice tightly in plastic wrap before placing it in an airtight container.
• Variations: For a twist, consider adding a swirl of raspberry or strawberry puree for additional flavor and color.
• Serving Suggestions: Pair it with whipped cream and extra blueberries on top for a stunning presentation.
• Test for Doneness: The cheesecake should be slightly jiggly in the center when you turn off the oven. This ensures it remains creamy.
• Room Temperature Return: If you find your cheesecake has a few cracks, don’t worry! You can cover it with a berry sauce or whipped cream to disguise them.

Side Dish Ideas for Lemon Blueberry Swirl Cheesecake

When it comes to serving your Lemon Blueberry Swirl Cheesecake, consider these delightful companions:

• Fresh Fruits: Complement the cheesecake with a colorful mix of fresh berries like strawberries, raspberries, and the ever-delicious blueberries.
• Whipped Cream: A dollop of homemade whipped cream on top adds a light and airy finish to each slice.
• Ice Cream: Vanilla or lemon sorbet can provide a delightful contrast to the creamy cheesecake.
• Tea or Coffee: Serve it with a cup of herbal tea or freshly brewed coffee to enhance the dessert experience.
• Special Occasions: This cheesecake is perfect for birthdays, anniversaries, or holiday gatherings, making it a versatile dessert choice.
• Picnic Treat: Slice it into individual portions for a lovely picnic dessert that’s sure to impress.

FAQ

Conclusion

The Lemon Blueberry Swirl Cheesecake is a delightful dessert that combines the perfect balance of sweetness and tartness, making it an instant favorite. Its creamy texture and stunning presentation add to its charm, making it ideal for any occasion. I encourage you to try making this cheesecake; it’s simpler than it looks and is sure to impress your family and friends!

Lemon Blueberry Swirl Cheesecake

Satisfy your sweet cravings with this gorgeous Lemon Blueberry Swirl Cheesecake. The perfect blend of tangy lemon and sweet blueberries makes it an ideal dessert for any occasion. Creamy, smooth, and visually stunning, this cheesecake is a showstopper that you’ll want to make tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 21 minutes mins

Total Time 1 hour hr 51 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Graham Crackers pulsed into crumbs
• 1/3 cup Granulated Sugar
• 1/4 teaspoon Kosher Salt
• 6 tablespoons Unsalted Butter melted
• 3 packages Full-Fat Cream Cheese very soft (8 ounces each)
• 1 cup Full-Fat Sour Cream at room temperature
• 1 1/4 cups Granulated Sugar
• 2 teaspoons Pure Vanilla Extract
• 3 large Eggs at room temperature
• 2 large Egg Yolks at room temperature
• 2 tablespoons All-purpose Flour
• 3/4 cup Fresh Lemon Juice
• 2 teaspoons Fresh Lemon Zest
• 3/4 cup Fresh or Frozen Blueberries
• 3 tablespoons Granulated Sugar

Equipment

• Oven
• Wooden Spoon
• Whisk
• Blender
• Baking Sheet
• Food Processor
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat your oven to 325 degrees F (160 degrees C).
2. In a blender or food processor, combine graham crackers, granulated sugar, and kosher salt. Pulse until finely crumbed. Add the melted butter and stir until combined. Press this mixture firmly into the bottom of a lightly greased 9-inch springform pan. Set aside.
3. In a large bowl or stand mixer, beat the softened cream cheese and sour cream until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined. Scrape down the sides of the bowl to ensure everything is evenly blended.
4. Beat in the eggs and egg yolks, one at a time, until the mixture is smooth. It’s important to mix gently to avoid incorporating too much air.
5. Stir in the all-purpose flour just until combined. Be careful not to overmix as this can lead to cracks in your cheesecake.
6. Quickly fold in the fresh lemon juice and lemon zest until just incorporated. The mixture will be creamy and thick at this point.
7. Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
8. In a small blender, puree the blueberries until smooth. Press through a fine mesh strainer to remove seeds, if desired. Stir in a little granulated sugar to sweeten. Spoon dollops of the blueberry mixture on top of the cheesecake. Use a skewer to gently swirl it into the filling.
9. Wrap the bottom of the springform pan in tin foil to prevent leakage. Place the cheesecake pan into a larger pan and fill with very hot water, ensuring it reaches halfway up the sides of the cheesecake pan. This water bath helps prevent cracks.
10. Carefully place the pan in the preheated oven and bake for about 1 hour and 20 minutes. The center should still be slightly jiggly when done.
11. Turn off the oven and let the cheesecake sit, undisturbed, for 45 minutes with the door closed. After this, remove it from the oven, run a knife around the edge, and let it sit in the pan for another 15 minutes. Finally, cover it with plastic wrap and refrigerate for at least 6 hours or overnight.

Notes

Tip 1: It’s crucial to bring your ingredients, especially the cream cheese, to room temperature to ensure a smooth batter.

Tip 2: Using a water bath prevents the cheesecake from cracking by providing gentle, consistent heat.

Tip 3: Allowing the cheesecake to cool gradually in the oven helps avoid temperature shock which can lead to cracks.

Tip 4: Using fresh blueberries and lemons will elevate the flavors, making your cheesecake taste even better!

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.