Hello, dear readers! ???? If you love the vibrant flavors of lemon and the sweetness of blueberries, you’re in for a treat. Today, we’re diving into the world of luscious lemon blueberry swirl cheesecake – a dessert that’s as delightful to look at as it is to eat. Let’s get started!
Introduction
Lemon blueberry swirl cheesecake is a delightful dessert that brings together the tangy zest of lemons and the sweet burst of blueberries in a creamy, luscious cheesecake. This dessert is not only visually stunning but also offers a delightful balance of flavors that can light up any occasion.
I remember the first time I made this cheesecake for a family gathering. The combination of flavors and the beautiful swirl pattern had everyone asking for seconds. It’s a recipe that’s close to my heart, and I’m thrilled to share it with you.
Ingredients
To prepare this comforting recipe, you’ll need:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tbsp lemon zest
- 1 cup lemon curd
- 1 cup fresh blueberries
- Whipped cream for garnish
- Lemon zest curls for garnish
Optional substitutions:
- For a gluten-free crust, use gluten-free graham crackers.
- Substitute granulated sugar with coconut sugar for a different flavor profile.
- For a dairy-free version, use dairy-free cream cheese and sour cream.
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How to Make Luscious Lemon Blueberry Swirl Cheesecake
Follow these steps to create your own delicious lemon blueberry swirl cheesecake:
- Preheat oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs and melted butter until well combined. Press mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix. Add eggs, one at a time, mixing well after each addition.
- Mix in sour cream and lemon zest until smooth.
- Pour half of the cream cheese mixture over the crust. Drop spoonfuls of lemon curd on top, then sprinkle with half of the blueberries.
- Pour the remaining cream cheese mixture over, then drop more spoonfuls of lemon curd and sprinkle with remaining blueberries. Use a knife to gently swirl the lemon curd and blueberries through the cheesecake batter.
- Bake for 45-50 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Cut into squares and garnish with whipped cream and lemon zest curls before serving.
Helpful Tips
Cooking Tips
- Ensure your cream cheese is fully softened to avoid lumps in your batter.
- For a more pronounced lemon flavor, add a bit more lemon zest or a dash of lemon extract.
- Use fresh blueberries for the best results, but frozen ones can work in a pinch; just be sure to thaw and drain them first.
Serving Suggestions
- This cheesecake pairs wonderfully with a cup of hot tea or a refreshing glass of lemonade.
- For a festive touch, serve it with a side of fresh fruit salad or a dollop of berry compote.
Nutritional Information
Nutritional Information (per serving)
- Calories: 450 kcal
- Carbohydrates: 40g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 18g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 300mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 1000IU
- Vitamin C: 4mg
- Calcium: 100mg
- Iron: 1mg
This cheesecake is rich in flavor and provides a good dose of calcium from the cream cheese. The blueberries add a boost of antioxidants, while the lemon offers a refreshing dose of vitamin C.
Storage and Leftovers
Refrigerate: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheat: Cheesecake is best enjoyed cold, but if you prefer it warm, heat individual slices in the microwave for about 10-15 seconds.
Creative Leftover Suggestions:
- Use leftover cheesecake as a topping for pancakes or waffles.
- Crumble the cheesecake and mix it into vanilla ice cream for a delightful dessert twist.
3 Frequently Asked Questions (FAQs)
- Can I use a different type of fruit for the swirl? Yes, you can substitute blueberries with raspberries, blackberries, or even strawberries. Just adjust the sugar as needed to balance the tartness.
- What can I use instead of graham cracker crumbs for the crust? Crushed digestive biscuits, shortbread cookies, or even Oreo cookies (with the filling removed) make great alternatives.
- How can I tell if my cheesecake is done baking? The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.
Related Recipes
Conclusion
I hope you enjoy making and savoring this luscious lemon blueberry swirl cheesecake as much as I do. Don’t forget to share your feedback and any creative twists you try. Happy baking!
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Lemon Blueberry Swirl Cheesecake Recipe – Easy & Delicious
Description
Hello, dear readers! ???? If you love the vibrant flavors of lemon and the sweetness of blueberries, you’re in for a treat. Today, we’re diving into the world of luscious lemon blueberry swirl cheesecake – a dessert that’s as delightful to look at as it is to eat. Let’s get started!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tbsp lemon zest
- 1 cup lemon curd
- 1 cup fresh blueberries
- Whipped cream for garnish
- Lemon zest curls for garnish
Optional substitutions:
- For a gluten-free crust, use gluten-free graham crackers.
- Substitute granulated sugar with coconut sugar for a different flavor profile.
- For a dairy-free version, use dairy-free cream cheese and sour cream.
Instructions
- Preheat oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs and melted butter until well combined. Press mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix. Add eggs, one at a time, mixing well after each addition.
- Mix in sour cream and lemon zest until smooth.
- Pour half of the cream cheese mixture over the crust. Drop spoonfuls of lemon curd on top, then sprinkle with half of the blueberries.
- Pour the remaining cream cheese mixture over, then drop more spoonfuls of lemon curd and sprinkle with remaining blueberries. Use a knife to gently swirl the lemon curd and blueberries through the cheesecake batter.
- Bake for 45-50 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Cut into squares and garnish with whipped cream and lemon zest curls before serving.
Notes
- Ensure your cream cheese is fully softened to avoid lumps in your batter.
- For a more pronounced lemon flavor, add a bit more lemon zest or a dash of lemon extract.
- Use fresh blueberries for the best results, but frozen ones can work in a pinch; just be sure to thaw and drain them first.
