Description
A delightful and refreshing cheesecake with a creamy filling and a swirl of blueberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Fresh blueberries (for topping)
- Lemon slices (for garnish)
- Lemon zest
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool.
- In a small saucepan, combine blueberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Cook over medium heat until the blueberries start to release juice. Simmer for about 5 minutes until slightly thickened. Set aside to cool.
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, flour, vanilla extract, lemon zest, and 2 tablespoons of lemon juice until fully combined.
- Pour half of the cream cheese mixture over the crust. Drizzle half of the blueberry mixture over the batter and swirl lightly using a knife. Pour the remaining batter on top and repeat the swirl with the remaining blueberry mixture.
- Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, garnish with fresh blueberries, lemon slices, and lemon zest.
Notes
- Ensure all ingredients are at room temperature for a smoother batter.
- Avoid overmixing the batter to prevent cracks.
- Run a knife around the edge of the cheesecake after baking to loosen it from the sides and prevent cracking as it cools.
- For a firmer blueberry swirl, add 1 teaspoon of cornstarch to the blueberry mixture while cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice