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A slice of blueberry lemon swirl cheesecake topped with fresh blueberries and lemon zest.
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Blueberry Lemon Swirl Cheesecake

A delightful dessert that combines the creamy richness of cream cheese with zesty lemon and luscious blueberries, perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Blueberry, cheesecake, Dessert Recipe, easy recipe, Lemon
Servings: 12 slices
Calories: 320kcal

Ingredients

For the crust

  • 1.5 cups 1 1/2 cups graham cracker crumbs Add a satisfying crunch.
  • 0.25 cups 1/4 cup granulated sugar Balancing sweetness.
  • 0.33 cups 1/3 cup melted butter Binds the crust together.

For the cheesecake filling

  • 3 packages 3 (8 oz) packages cream cheese, softened Provides indulgent texture.
  • 1 cups 1 cup granulated sugar Complementing the lemon.
  • 3 large 3 large eggs Adds structure.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances overall flavors.
  • 0.5 cups 1/2 cup sour cream Adds creaminess and tang.
  • 0.25 cups 1/4 cup fresh lemon juice Provides zing.
  • 1 tablespoon 1 tablespoon lemon zest Intensifies lemon flavor.

For the blueberry mixture

  • 1 cup 1 cup fresh or frozen blueberries Juicy bursts of flavor.
  • 2 tablespoons 2 tablespoons granulated sugar For sweetening blueberries.
  • 1 tablespoon 1 tablespoon lemon juice Enhances blueberry flavors.
  • 1 teaspoon 1 teaspoon cornstarch Thickens the mixture.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
  • In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well-coated and press into the bottom of the prepared springform pan.
  • In a saucepan over medium heat, combine blueberries, 2 tablespoons of granulated sugar, 1 tablespoon of lemon juice, and cornstarch. Stir until thickened, then set aside to cool.

Mixing

  • In a large bowl, beat softened cream cheese and 1 cup of granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract, sour cream, 1/4 cup lemon juice, and lemon zest.

Assembly

  • Pour half of the cheesecake batter over the crust. Drop spoonfuls of the cooled blueberry mixture, then top with remaining cheesecake batter and more spoonfuls of blueberries. Use a knife to swirl the blueberry mixture into the batter.

Baking

  • Bake for 55-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.

Cooling

  • Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Notes

Use room temperature ingredients for a smoother batter. Avoid overbaking to prevent dryness.