Description

This Lemon Blueberry Cheesecake Extravaganza is a luscious and creamy dessert featuring a buttery graham cracker crust, zesty lemon-infused cream cheese filling, and a vibrant blueberry swirl. Perfectly baked to a silky texture with just a hint of tang, this cheesecake offers a delightful balance of sweet and tart flavors that will satisfy any occasion.

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form a uniform crust. Bake it in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
Make the blueberry swirl: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the blueberries begin to burst and release their juices. Stir in the cornstarch slurry and continue to simmer for 2 to 3 minutes until the mixture thickens. Remove from heat and let it cool completely.
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract, lemon zest, lemon juice, and sour cream, mixing gently until just combined to avoid overmixing, which can cause cracks.
Assemble the cheesecake: Pour the cream cheese filling evenly over the cooled crust in the springform pan. Spoon dollops of the cooled blueberry swirl on top and gently swirl it into the filling with 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, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, preventing cracks.
Chill and serve: After the initial cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely. Once chilled, remove from the springform pan, slice into 12 pieces, and serve. Optionally, add extra blueberry sauce on top if desired.

Notes

For a smooth texture, avoid overbeating the filling and always use room-temperature ingredients.
You can double the blueberry swirl for extra fruit flavor or serve with additional sauce on top.