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
Scale
- 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.