Go Back
Homemade Lemon Blueberry Swirl Cheesecake photo

Lemon Blueberry Swirl Cheesecake

This Lemon Blueberry Swirl Cheesecake is a creamy delight! Perfectly balanced with lemon zest and a vibrant blueberry swirl.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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 Cheesecake Filling:
  • 3 packages Full-Fat Cream Cheese very soft (8 ounce each)
  • 1 cup Full-Fat Sour Cream at room temperature
  • 1 1/4 cups Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 3 large Eggs at room temperature
  • 2 large Egg Yolks at room temperature
  • 2 tablespoons All-purpose Flour
  • 3/4 cup Fresh Lemon Juice
  • 2 teaspoons Fresh Lemon Zest
  • 3/4 cup Fresh or Frozen Blueberries
  • 3 tablespoons Granulated Sugar (for the blueberry swirl)

Equipment

  • 9-inch Springform Pan
  • Food processor
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Oven

Method
 

Instructions:
  1. Step 1: Prepare the Crust - Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, kosher salt, and melted unsalted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.
  2. Step 2: Make the Blueberry Swirl - In a small saucepan, combine the blueberries and 3 tablespoons of granulated sugar over medium heat. Cook until the blueberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool slightly.
  3. Step 3: Prepare the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 1/4 cups granulated sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs and egg yolks one at a time, mixing on low speed after each addition. Gradually add the flour, lemon juice, and lemon zest, mixing just until incorporated.
  4. Step 4: Assemble the Cheesecake - Pour half of the cheesecake filling over the cooled crust. Spoon dollops of the blueberry mixture over the filling, then pour the remaining cheesecake batter on top. Use a skewer or a knife to gently swirl the blueberry mixture into the cheesecake batter.
  5. Step 5: Bake the Cheesecake - Place the springform pan on a baking sheet and bake in the preheated oven for about 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for an hour.
  6. Step 6: Chill and Serve - Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. To serve, carefully remove the sides of the springform pan. Slice and enjoy your delightful Lemon Blueberry Swirl Cheesecake!

Notes

  • Store leftover cheesecake in the refrigerator for up to 5 days.
  • You can freeze slices tightly wrapped for up to 2 months.
  • Thaw frozen slices in the refrigerator overnight before serving.