Description
A creamy cheesecake swirled with a refreshing blueberry and lemon mixture, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup blueberries
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press mixture firmly into the bottom of a springform pan and bake for about 10 minutes, then set aside.
- Beat together cream cheese and sugar until smooth, then add sour cream and mix until well combined.
- Add eggs one at a time, mixing gently after each addition, and stir in vanilla extract.
- Add lemon juice and zest, mixing just until combined.
- In a small saucepan, cook blueberries and a little sugar over medium heat until they burst and form a sauce. Strain to remove skins if desired and cool slightly.
- Pour cream cheese filling over the cooled crust and drizzle blueberry mixture over the top, swirling gently with a knife.
- Bake for 50-60 minutes until the center is set but slightly jiggly. Let cool and refrigerate for at least 4 hours or overnight.
Notes
Room temperature ingredients lead to a smoother batter. Chill overnight for best flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg