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
A bright and lemony cheesecake with blueberry swirls!
ingredients
- 1 cup blueberries
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 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)
For the blueberry sauce:
For the cheesecake:
directions
- 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.
- 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.
For the blueberry sauce:
For the cheesecake:
Option: Replace the blueberry sauce with a strawberry sauce or a black berry sauce, a kiwi sauce, etc.
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I truly believe lemons and blueberries are everyone's favourite; this is just great ! Thank you for sharing it with us !
I often wonder how your closet compares to mine. I have to keep some things in other places than my kitchen.
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! 🙂
In that case, you definitely take the prize for a closet kitchen. I have a lot more cupboards than that, thankfully.
If in a pinch – could I used canned blueberry pie filling?
Yes you can! Enjoy!
Looks great!! We made a Raspberry Chipotle reduction for grilled chicken (can of chipotle in adobo/1-2lbs raspberries with turbinado sugar) that l’ll try subbing in for the blueberries. Still contemplating with or without lemon.
That raspberry chipotle reduction sounds fabulous!