Description
Homemade lemon blueberry swirl cheesecake delivers pure dessert elegance with creamy texture and tangy-sweet flavor profile. Rich Philadelphia cream cheese mingles perfectly with fresh berries, creating a delightful dessert you’ll crave again and again.
Ingredients
Scale
- 3 packages (8 oz/226 g) full-fat cream cheese, very soft
- 3 large eggs + 2 egg yolks, at room temperature
- 1 ¼ cups (250 g) granulated sugar
- 1 cup (240 ml) full-fat sour cream, at room temperature
- 2 cups graham crackers, pulsed into crumbs
- 6 tbsps (85 g) unsalted butter, melted
- ¾ cup fresh or frozen blueberries
- ¾ cup (180 ml) fresh lemon juice
- ⅓ cup (67 g) granulated sugar
- 3 tbsps granulated sugar
- 2 tsps fresh lemon zest
- 2 tsps pure vanilla extract
- 2 tbsps all-purpose flour
- ¼ tsp kosher salt
Instructions
- Crust Preparation: Pulverize graham crackers, sugar, and salt in a food processor until finely textured. Drizzle melted butter and combine to form a cohesive mixture.
- Crust Setting: Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a compact base.
- Cheesecake Batter Creation: Cream room-temperature cream cheese and sour cream until exceptionally smooth. Gradually add sugar and vanilla extract, mixing until light and fluffy.
- Egg Integration: Incorporate whole eggs and egg yolks one at a time, ensuring complete blending after each addition. Gently fold in all-purpose flour to create a silky batter.
- Lemon Infusion: Stir in freshly squeezed lemon juice and finely grated lemon zest, distributing evenly throughout the mixture.
- Blueberry Swirl Preparation: Puree fresh blueberries and strain to remove seeds. Mix with a touch of sugar to enhance sweetness.
- Batter Assembly: Pour the lemon-infused cheesecake batter over the graham cracker crust. Delicately spoon blueberry puree over the filling in artistic dollops.
- Swirling Technique: Using a thin skewer or knife, create elegant swirling patterns by gently dragging the blueberry puree through the cheesecake batter.
- Baking Preparation: Wrap the springform pan with aluminum foil and place in a larger baking dish filled with hot water to create a gentle water bath.
- Baking Process: Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Bake until the center is almost set but still slightly jiggly, ensuring a creamy, perfect texture.
Notes
- Master Crust Technique: Press graham cracker mixture firmly and evenly to create a solid, compact base that prevents crumbling and ensures a professional-looking cheesecake foundation.
- Smooth Cream Cheese Secret: Ensure cream cheese and sour cream are at room temperature to eliminate lumps and achieve an ultra-creamy, silky texture that melts in your mouth.
- Prevent Cracking Strategy: Use a water bath and avoid overmixing eggs to create a perfectly smooth, crack-free cheesecake surface that looks professionally prepared.
- Swirl Like a Pro: Gently drag a thin skewer through blueberry puree to create elegant, natural-looking swirl patterns without overmixing or destroying the beautiful color contrast.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg