Description
A delightful dessert that combines the zesty freshness of lemon with sweet blueberries, creating a creamy cheesecake with stunning swirls.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar (for crust)
- 24 oz cream cheese, softened
- 1 cup sugar (for filling)
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup fresh blueberries
- ¼ cup sugar (for blueberry mixture)
- 1 tbsp lemon juice (for blueberry mixture)
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix well and press into the bottom of a springform pan. Bake for 10 minutes and cool completely.
- In a saucepan, combine 1 cup blueberries, ¼ cup sugar, and 1 tbsp lemon juice. Cook until blueberries burst and mixture thickens, about 5-7 minutes. Set aside to cool.
- Beat softened cream cheese in a bowl. Gradually add 1 cup sugar until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla extract, lemon zest, and ½ cup lemon juice until creamy.
- Pour half of the cheesecake filling over the cooled crust. Drizzle half of the blueberry mixture and swirl gently.
- Repeat with remaining filling and blueberry mixture; swirl again.
- Bake for 60 minutes until center is set but slightly jiggly.
- Turn off oven and let cheesecake cool in oven for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Serve with additional blueberries and lemon zest, if desired.
Notes
Use room temperature ingredients for best results. Don’t skip the chilling time for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg