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
- 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 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.
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