Go Back
–+ servings
Lemon Blueberry Swirl Cheesecake

Delicious Lemon Blueberry Swirl Cheesecake to Brighten Your Day

This Lemon Blueberry Swirl Cheesecake combines zesty lemons and luscious blueberries, nestled in a buttery crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers if needed.
  • 2 tablespoons Granulated Sugar (Crust)
  • 1/4 teaspoon Kosher Salt
  • 1/2 cup Unsalted Butter Melted.
For the Filling
  • 16 oz Full-Fat Cream Cheese Room temperature.
  • 1/2 cup Full-Fat Sour Cream Room temperature.
  • 1 cup Granulated Sugar (Filling)
  • 1 teaspoon Pure Vanilla Extract
  • 3 large Eggs Room temperature.
  • 2 large Egg Yolks Room temperature.
  • 1/4 cup All-Purpose Flour
  • 1/4 cup Fresh Lemon Juice
  • 1 tablespoon Lemon Zest
For the Blueberry Swirl
  • 1 cup Fresh or Frozen Blueberries Fresh preferred, if frozen drain and puree.
  • 2 tablespoons Granulated Sugar (for Blueberry Swirl)

Equipment

  • 9-inch springform pan
  • Blender
  • Mixing Bowls
  • spatula
  • Aluminum foil
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and kosher salt. Pour in melted unsalted butter and mix until crumbs are coated. Press firmly into the bottom of the pan.
  3. Blend fresh or frozen blueberries until smooth. Strain to remove skins and stir in sugar.
  4. Beat cream cheese and sour cream until smooth. Gradually add sugar and vanilla, then eggs one at a time.
  5. Gently fold in flour, lemon juice, and lemon zest.
  6. Pour filling into crust and dollop blueberry puree on top, swirl with a skewer.
  7. Wrap the bottom of the pan with foil, place in a larger dish, and pour hot water halfway up the sides.
  8. Bake for about 1 hour and 20 minutes, until edges are set but center is slightly jiggly. Turn off oven and let cool for 45 minutes.
  9. Cool at room temperature for 15 minutes, then refrigerate for at least 6 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Water bath is essential to prevent cracking.

Tried this recipe?

Let us know how it was!