Description
A creamy and tangy cheesecake with a vibrant blueberry swirl and refreshing lemon flavor.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp water
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon zest, lemon juice, and vanilla.
- In a small saucepan, cook blueberries, 2 tbsp sugar, and water over medium heat until berries burst. Strain and cool slightly.
- Pour cheesecake batter over crust. Drop spoonfuls of blueberry sauce on top and swirl with a knife.
- Bake for 50-55 minutes until center is slightly jiggly. Turn off oven and let cool inside for 1 hour.
- Chill in refrigerator for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.