Description
Lemon blueberry swirl cheesecake offers a perfect harmony of tangy citrus and sweet berries in a creamy dessert. Rich cream cheese blends with zesty lemon and swirled blueberry compote, creating a delightful treat you cannot resist.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 3 (8 ounces/226 grams) packages full-fat cream cheese, very soft
- 1 ¼ cups (250 grams) granulated sugar
- 1 cup (240 milliliters) full-fat sour cream, at room temperature
- 3 large eggs + 2 egg yolks, at room temperature
Crust:
- 2 cups graham crackers, pulsed into crumbs
- 6 tablespoons (85 grams) unsalted butter, melted
- ⅓ cup (67 grams) granulated sugar
Blueberry Swirl and Flavor Enhancers:
- ¾ cup fresh or frozen blueberries
- 3 tablespoons granulated sugar
- ¾ cup (180 milliliters) fresh lemon juice
- 2 teaspoons fresh lemon zest
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Pulverize graham crackers, granulated sugar, and a pinch of salt in a food processor until achieving a fine, uniform texture.
- Drizzle melted unsalted butter into the cracker mixture and thoroughly combine to create a cohesive crust mixture.
- Transfer the crust mixture into a 9-inch (23-centimeter) springform pan, pressing firmly and evenly across the bottom to create a compact base.
- In a large mixing bowl, cream together room-temperature cream cheese and sour cream until exceptionally smooth and free of lumps.
- Gradually incorporate granulated sugar and pure vanilla extract, mixing until the mixture becomes light and fluffy.
- Add whole eggs and additional egg yolks one at a time, ensuring each is fully integrated before adding the next.
- Gently fold in all-purpose flour, creating a silky and consistent cheesecake batter.
- Incorporate freshly squeezed lemon juice and finely grated lemon zest, stirring until evenly distributed throughout the mixture.
- Pour the lemon-infused cheesecake batter over the prepared graham cracker crust, spreading it evenly.
- Transform fresh blueberries into a vibrant puree using a blender or food processor, then strain to remove seeds.
- Mix the blueberry puree with a small amount of granulated sugar to enhance its natural sweetness.
- Delicately spoon the blueberry mixture over the cheesecake filling in artistic dollops.
- Using a thin skewer or knife, create elegant swirling patterns by gently dragging the blueberry puree through the cheesecake batter.
- Securely wrap the springform pan with aluminum foil to prevent water infiltration.
- Place the wrapped cheesecake in a larger baking dish filled with hot water, creating a water bath to ensure even, gentle baking.
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius) and bake the cheesecake until the center is almost set but still slightly jiggly.
Notes
- Prep ahead by softening cream cheese at room temperature for smooth, lump-free mixing.
- Ensure all ingredients are at room temperature to create a perfectly creamy cheesecake texture.
- Use fresh, ripe blueberries for the most vibrant and intense swirl pattern throughout the cheesecake.
- Water bath technique prevents cracking and ensures even, gentle baking for a silky-smooth finish.
- Allow cheesecake to cool completely in the refrigerator for at least 4 hours before serving to set properly.
- For clean slices, wipe the knife with a hot, damp cloth between each cut.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 436 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 135 mg