Blueberry Swirl Lemon Cheesecake

One of my absolute flavour combos is lemon and blueberry! They are simply divine together! Spring is supposed to be here and although it has not warmed up too much yet, I have been dreaming of the sun and citrusy things including this blueberry swirl lemon cheesecake; pure heaven on a fork! This cheesecake is really easy to make, it’s pretty much a basic cheesecake with lemon added to the cheesecake and a blueberry sauce is dolloped into the batter and swirled around, making beautiful blue ribbons, before baking. The most difficult part of making cheesecake is waiting for it to cool after coming out of the oven but this is important as it continues to bake while it cools until it is perfectly set. If you are looking for a sweet treat, this blueberry swirl lemon cheese is a great choice and it keeps in the fridge for a while so make it on the weekend so that you can enjoy it during the busy work week!

Blueberry Swirl Lemon Cheesecake

Prep Time:10 minutes Cook Time:50 minutes Total Time:1 hour Servings: 12

A bright and lemony cheesecake with blueberry swirls!

ingredients

For the blueberry sauce:

1 cup blueberries
1/4 cup sugar
1 teaspoon cornstarch
1 tablespoon lemon juice

For the cheesecake:

1 1/3 cups graham cracker crumbs (gluten-free for gluten-free)
4 tablespoons butter, melted
24 ounces (3 8oz packages) cream cheese, softened
3 eggs
1 cup sugar
1/2 cup sour cream (or heavy/whipping cream)
1 lemon (juice and zest)

directions

For the blueberry sauce:

Heat the blueberries and sugar in a small sauce pan over medium heat until the sugar melts and the blueberries start to burst, about 5-7 minutes, add the mixture of the cornstarch and lemon juice and cook until it thickens, about a minute, before letting cool.

For the cheesecake:

Mix the crumbs and butter and press into the bottom of a 8-9 inch springform pan.
Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.
Pour the batter into a greased 8-9 inch spring form pan, dollop spoonfuls of the blueberry sauce into the cheesecake mixture, take a knife and swirl around the cheesecake three times, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 50 minutes, turn off the heat and let sit in the closed over for 15 minutes before removing and letting cool at room temperature.

Option: Replace the graham cracker crumbs with vanilla wafer crumbs, gingersnap cookies crumbs, etc. Use gluten-free cracker or cookie crumbs for gluten-free.
Option: Replace the blueberry sauce with a strawberry sauce or a black berry sauce, a kiwi sauce, etc.

Nutrition Facts: Calories 391, Fat 27g (Saturated 14g, Trans 0), Cholesterol 117mg, Sodium 270mg, Carbs 33g (Fiber 0.6g, Sugars 26g), Protein 5g

Nutrition by:

Yum

Comments

2pots2cook says
April 10, 2018 at 8:01 am
I truly believe lemons and blueberries are everyone's favourite; this is just great ! Thank you for sharing it with us !
Jo says
April 15, 2018 at 10:14 pm
I often wonder how your closet compares to mine. I have to keep some things in other places than my kitchen.
kevin says
April 16, 2018 at 3:45 pm
Jo: I only have one set of cupboards in my kitchen, above the stove, so most of my pantry, dishes, and cooking gadgets are stored elsewhere! 🙂
Jo says
April 16, 2018 at 4:25 pm
In that case, you definitely take the prize for a closet kitchen. I have a lot more cupboards than that, thankfully.