Description
Silky lemon blueberry swirl cheesecake delivers a symphony of tangy and sweet flavors that dance across creamy textures. Delicate blueberry ribbons weave through rich cream cheese, promising a dessert that tempts taste buds with Mediterranean-inspired elegance you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 4 large eggs
- 1 cup fresh blueberries
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Additional Ingredients:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the oven to 325F (160C) and coat a 9-inch springform pan with cooking spray.
- Combine graham cracker crumbs, sugar, and melted butter into a cohesive crust mixture, firmly pressing into the pan’s bottom.
- Whip cream cheese and sugar in a large bowl until achieving a silky, lump-free consistency.
- Incorporate eggs individually, thoroughly blending after each addition to ensure smooth integration.
- Gently fold in sour cream, heavy cream, vanilla extract, and lemon zest until the mixture becomes uniform and velvety.
- Create a vibrant blueberry compote by mashing fresh blueberries with lemon juice until slightly chunky.
- Divide the cheesecake batter, folding the blueberry mixture into one portion to create a marbled effect.
- Carefully layer the plain batter over the graham cracker crust as the initial foundation.
- Strategically distribute blueberry preserves across the surface, using a knife to create elegant swirl patterns.
- Carefully pour the blueberry-infused batter over the preserves, smoothing the top for an even finish.
- Bake for 50-60 minutes, watching for a slightly jiggly center that indicates perfect consistency.
- After baking, turn off the oven and allow the cheesecake to rest with the door slightly ajar for one hour, promoting gradual cooling.
- Transfer to a wire rack, letting the cheesecake cool completely at room temperature.
- Refrigerate for a minimum of 4 hours, preferably overnight, to enhance flavor and set the texture before serving.
Notes
- Chill cream cheese beforehand to ensure a smooth, lump-free batter and perfect texture.
- Use room temperature eggs to prevent batter from curdling and create a silky consistency.
- Avoid overmixing the batter to prevent air bubbles that can cause cracking during baking.
- Crush graham crackers finely for a more uniform and compact crust that holds together perfectly.
- Fresh blueberries work best for vibrant color and intense fruity flavor in the swirl.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during baking.
- For a gluten-free version, substitute graham crackers with almond flour or gluten-free cookie crumbs.
- Zest the lemon carefully to avoid the bitter white pith underneath the skin.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50-60 minutes (including baking and cooling in oven)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 182
- Sugar: 4 g
- Sodium: 64 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 27 mg