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Lemon Blueberry Swirl Cheesecake

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!
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Prep Time 30 minutes
Cook Time 1 hour 21 minutes
Total Time 1 hour 51 minutes
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!