Lemon Blueberry Swirl Cheesecake
User Reviews
4.7
Lemon Blueberry Swirl Cheesecake
Description
The Lemon Blueberry Swirl Cheesecake begins with a buttery graham cracker crust mixed with sugar and salt, pressed into a springform pan. The filling mixes very soft cream cheese and full-fat sour cream with sugar, vanilla, eggs, and flour to create a creamy base. Fresh lemon juice and zest are quickly incorporated, delivering a fresh citrus flavor.
After pouring the filling, sweetened blueberries are swirled through to create a distinct fruity pattern. The cheesecake is baked at 325°F to set the creamy texture without cracking. The result is a rich cheesecake with a tender crumb and bright lemon flavor balanced by the natural sweetness of blueberries.
Serving this cheesecake chilled allows the flavors to meld. It can be sliced and frozen for up to one month without added toppings. Using full-fat dairy ingredients and room temperature components helps obtain the best texture. Meyer lemons may be substituted for regular lemons for a milder citrus note.
Bringing cream cheese to room temperature before mixing is important for a smooth batter. If you have questions about using a water bath during baking, guidance is available to assist.
Ingredients
For the Crust:
- 2 cups graham crackers pulsed into crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter melted
For the Lemon Cheesecake Filling:
- 3 cream cheese full-fat, 8 ounce packages, very soft
- 1 cup sour cream full-fat, at room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract pure
- 3 egg large, plus 2 yolks, at room temperature
- 2 tablespoons all-purpose flour
- 3/4 cup lemon juice fresh
- 2 teaspoons lemon zest fresh
For the blueberry swirl:
- 3/4 cup blueberries fresh or frozen
- 3 tablespoons granulated sugar
Instructions
- Preheat oven to 325 degrees (F).
For the Crust:
- In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
For the Lemon Cheesecake Filling:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.
- Quickly stir in the lemon juice and zest, mixing just until it's incorporated in the batter.
- Pour filling into prepared crust, and spread the top smooth. Add blueberry swirl. Wrap the bottom of the pan in tin foil (I highly recommend doing several diligent layers here; no one wants a wet/soggy crust).
- Place the cheesecake pan into another large pan (it should be wide enough to comfortably fit the springform pan holding the cheesecake and deep enough to hold a few inches of water without risk of a spill) . Fill the pan up with very hot water; it should rise half way along the cheesecake pan. This is your water bath and will help ensure your cheesecake comes out crack free. Be sure to pour the water in slowly, as you don't want any of it to splash up and get into the actual cheesecake!
- Place pan into the preheated oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 45 minutes inside the oven, with the door shut. The cheesecake should be still slightly wiggly.
- Remove the cheesecake from the oven, run a knife very gently around the edge of the cake, and let it sit in the pan for another 15 minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours.
For the blueberry swirl:
- In a small food processor or blender, puree the blueberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the blueberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like. Bake cheesecake as directed above.
Notes
- Bring cream cheese out 2 hours before baking to ensure smooth filling texture.
- Use full-fat cream cheese and sour cream for best flavor and consistency.
- Meyer lemons can replace regular lemons for a milder taste.
- Unfrosted cheesecake can be sliced and frozen up to one month.
- Table salt may substitute kosher salt if needed.
- Contact for guidance on water bath technique during baking if unfamiliar.
User Reviews
Overall Rating
4.7
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