Description
A delightful Lemon Blueberry Swirl Cheesecake that combines the tangy flavor of lemon with the sweetness of blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups (200 g) Oreo cookie crumbs (or chocolate graham crackers)
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 2 tsp cornstarch
- 2 tsp lemon juice
- 2 tbsp water
- 32 oz (900 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) sour cream
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- Fresh blueberries (for garnish)
- Lemon zest or mint leaves (for garnish)
Instructions
- Preheat oven to 325°F (160°C).
- Mix Oreo crumbs, melted butter, and sugar until well combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool while you prepare the filling.
- In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat until blueberries burst and mixture thickens (about 5–7 minutes).
- Blend until smooth, then strain to remove skins if desired. Let cool completely.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Mix in sour cream, lemon zest, lemon juice, and vanilla.
- Add eggs one at a time, mixing on low speed until just combined (do not overmix).
- Pour half of the cheesecake batter over the crust.
- Add spoonfuls of blueberry sauce and swirl gently with a knife.
- Add remaining batter and swirl more blueberry sauce on top.
- Place cheesecake in a roasting pan with 1 inch of hot water (water bath).
- Bake for 60–70 minutes, until edges are set but center still jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight.
- Garnish with fresh blueberries, lemon zest, or mint leaves.
- Slice and enjoy.
Notes
- For a smoother texture, ensure the cream cheese is at room temperature before mixing.
- Let the cheesecake cool gradually to prevent cracking.
- Can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg