Description
This Lemon Blueberry Cheesecake Extravaganza features a creamy, tangy lemon-flavored cheesecake with a delightful swirl of blueberry sauce. Perfectly baked on a crisp graham cracker crust, it offers a beautiful balance of fruity sweetness and rich, smooth texture. Ideal for dessert lovers looking for a refreshing and elegant treat.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ¾ cup sour cream
For the blueberry swirl:
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a bowl, combine graham cracker crumbs, sugar, and melted butter thoroughly. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake this crust for 10 minutes, then let it cool while you make the filling.
- Make the blueberry swirl: In a saucepan over medium heat, cook blueberries, sugar, and lemon juice until the berries begin to burst. Stir in the cornstarch slurry and simmer for 2 to 3 minutes until the sauce thickens. Remove from heat and allow to cool completely.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix until fluffy. Beat the eggs in one at a time, ensuring each is incorporated before adding the next. Add vanilla extract, lemon zest, lemon juice, and sour cream, mixing just until combined to avoid overmixing.
- Assemble the cheesecake: Pour the cream cheese filling evenly into the cooled crust. Drop spoonfuls of the cooled blueberry sauce onto the filling, then gently swirl using a knife to create a marbled effect.
- Bake the cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 55 to 65 minutes. The center should be set but still slightly jiggly. Once finished, turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Chill before serving: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to fully set before slicing and serving.
Notes
- For the creamiest texture, avoid overbeating the filling and always use room-temperature ingredients.
- You can double the blueberry swirl for a more intense fruit flavor or serve additional sauce on the side.
- Using a water bath can help prevent cracks if preferred, but it is not necessary for this recipe.
