Lemon Blueberry Swirl Cheesecake Recipe | Tangy & Creamy Dessert

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Lemon Blueberry Swirl Cheesecake is the perfect balance of tangy citrus, sweet blueberries, and creamy cheesecake goodness. This vibrant dessert is as stunning as it is delicious, with swirls of blueberry sauce adding a pop of color and flavor. Whether you’re looking for a refreshing dessert for summer or a showstopping treat for a special occasion, this recipe is sure to impress. Let’s walk through how to make this zesty and fruity masterpiece step by step!

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 3 large eggs

For the Blueberry Swirl:

  • 1 cup fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch

Preparation

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of the springform pan to create an even crust. Use the back of a spoon or a flat-bottomed glass for a smooth surface.
  4. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Blueberry Swirl

  1. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
  2. Cook over medium heat, stirring frequently, until the blueberries break down and the mixture thickens (about 5-7 minutes).
  3. Remove from heat and let the blueberry sauce cool to room temperature. If desired, strain the sauce to remove blueberry skins for a smoother texture.

Step 3: Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add sour cream, lemon zest, and lemon juice, mixing until well combined.
  3. Add the eggs one at a time, beating on low speed after each addition. This helps prevent air bubbles and ensures a smooth batter.
  4. Pour the cheesecake filling over the prepared crust, smoothing the surface with a spatula.

Step 4: Add the Blueberry Swirl

  1. Drop spoonfuls of the cooled blueberry sauce over the cheesecake filling.
  2. Use a knife or skewer to gently swirl the sauce into the filling, creating a marbled effect. Be careful not to overmix—swirls should remain distinct.

Step 5: Bake the Cheesecake

  1. Place the springform pan in the oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  2. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracks on the surface.

Step 6: Chill and Serve

  1. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for the best texture.
  2. Before serving, garnish with fresh blueberries, lemon slices, or a dusting of powdered sugar for an elegant presentation.

Cooking Notes

  • Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature to achieve a smooth, lump-free filling.
  • Preventing Cracks: For a perfectly smooth top, bake the cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water.
  • Blueberry Sauce: Fresh or frozen blueberries work equally well for the swirl. Adjust the sugar level based on the natural sweetness of the fruit.

Serving Suggestions

  • Serve slices with a dollop of whipped cream or a drizzle of lemon glaze.
  • Pair with a hot cup of tea or a chilled glass of lemonade for a refreshing treat.
  • Add fresh mint leaves or edible flowers for a decorative touch.

Tips

  • Customizable Swirls: Experiment with other fruits like raspberries or strawberries for a different flavor twist.
  • Make-Ahead Dessert: This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
  • Freezing Option: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.

Prep Time:25 minutes

Cooking Time:70 minutes

Total Time:5 hours 35 minutes (including chilling time)

Nutritional Information (per slice, based on 12 servings):

  • Calories: 380
  • Protein: 6g
  • Sodium: 260mg

FAQs

Q: Can I use store-bought blueberry sauce?

A: Yes, store-bought blueberry sauce is a convenient alternative, but homemade sauce offers a fresher taste and better texture.

Q: What can I substitute for sour cream?

A: You can substitute sour cream with Greek yogurt for a lighter texture and similar tangy flavor.

Q: How do I store leftovers?

A: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Q: Can I make this cheesecake gluten-free?

A: Absolutely! Use gluten-free graham crackers for the crust to make this dessert suitable for gluten-free diets.

Conclusion

Lemon Blueberry Swirl Cheesecake is a delightful dessert that combines the zesty brightness of lemon with the sweet, tangy burst of blueberries. Its eye-catching marbled design and creamy texture make it the perfect treat for any occasion. Whether you’re serving it at a party or enjoying a slice with your favorite beverage, this cheesecake is sure to be a hit. Try it today and savor every bite!

Print
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Lemon Blueberry Swirl Cheesecake

  • Author: Imili Johnson
  • Total Time: 5 hours 35 minutes (including chilling time)
Print Recipe

Ingredients

Scale

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 3 large eggs

For the Blueberry Swirl:

  • 1 cup fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch

Instructions

Preparation

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of the springform pan to create an even crust. Use the back of a spoon or a flat-bottomed glass for a smooth surface.
  4. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Blueberry Swirl

  1. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
  2. Cook over medium heat, stirring frequently, until the blueberries break down and the mixture thickens (about 5-7 minutes).
  3. Remove from heat and let the blueberry sauce cool to room temperature. If desired, strain the sauce to remove blueberry skins for a smoother texture.

Step 3: Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add sour cream, lemon zest, and lemon juice, mixing until well combined.
  3. Add the eggs one at a time, beating on low speed after each addition. This helps prevent air bubbles and ensures a smooth batter.
  4. Pour the cheesecake filling over the prepared crust, smoothing the surface with a spatula.

Step 4: Add the Blueberry Swirl

  1. Drop spoonfuls of the cooled blueberry sauce over the cheesecake filling.
  2. Use a knife or skewer to gently swirl the sauce into the filling, creating a marbled effect. Be careful not to overmix—swirls should remain distinct.

Step 5: Bake the Cheesecake

  1. Place the springform pan in the oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  2. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracks on the surface.

Step 6: Chill and Serve

  1. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for the best texture.
  2. Before serving, garnish with fresh blueberries, lemon slices, or a dusting of powdered sugar for an elegant presentation.

Notes

Cooking Notes

  • Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature to achieve a smooth, lump-free filling.
  • Preventing Cracks: For a perfectly smooth top, bake the cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water.
  • Blueberry Sauce: Fresh or frozen blueberries work equally well for the swirl. Adjust the sugar level based on the natural sweetness of the fruit.
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes

Nutrition

  • Calories: 380
  • Sodium: 260mg
  • Protein: 6g

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