Description
Indulge in this decadent Lemon Blueberry Swirl Cheesecake, bursting with fresh flavors! Creamy and tangy, this dessert is perfect for any occasion.
Ingredients
Scale
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:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 2 lemons
For the Blueberry Swirl:
- 1 cup fresh blueberries
- 1/4 cup lemon juice
- 1/4 cup blueberry preserves
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, heavy cream, vanilla extract, and lemon zest until smooth.
- In a separate bowl, mash blueberries and lemon juice together.
- Gently fold the blueberry mixture into half of the cheesecake batter.
- Pour half of the plain batter over the crust.
- Spoon dollops of blueberry preserves over the batter. Swirl gently with a knife.
- Pour the blueberry batter over the preserves layer. Smooth the top.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
- Remove from the oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a more intense flavor, consider adding a touch of lemon extract to the batter.
- Serve with extra blueberry preserves on the side.
- Prep Time: 25 minutes
- Cook Time: 60 minutes