Lemon Blueberry Swirl Cheesecake
Indulge in this delightful dessert featuring a graham cracker crust and a luscious cream cheese filling swirled with fresh blueberries and a hint of lemon.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
For the blueberry swirl
- 1 cup blueberries
- 2 tablespoons all-purpose flour To toss with blueberries
Instructions
Preheat and Prepare
- Preheat the oven to 325F (160C).
- Grease a 9-inch springform pan.
Graham Cracker Crust
- Mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of the pan.
Cream Cheese Mixture
- Beat cream cheese and sugar until smooth.
- Add eggs, vanilla extract, lemon zest, and lemon juice.
Blueberry Swirl
- Toss blueberries with flour.
- Gently fold them into the cream cheese mixture.
Baking
- Pour the batter over the crust and smooth the top.
- Use a knife to create a swirl pattern.
- Bake for about 55-60 minutes.
Cooling and Chilling
- Cool in the pan for 15 minutes.
- Transfer to the fridge to chill for at least 4 hours.
Notes
For best results, allow gradual cooling to prevent cracks. You can use frozen blueberries if fresh ones are not available, but remember to thaw and pat dry before use. Experimenting with different cookie types for the crust is also possible, though graham crackers provide a classic flavor. Adjust lemon zest according to your preference.