Published: by Absolutely Recipes, in the recipes category.

Lemon Blueberry Cheesecake Recipe.

Ingredients:

For the crust:

2 cups graham cracker crumbs
1/4 cup melted butter
For the cheesecake filling:

3 cups cream cheese, softened
1 cup granulated sugar
Zest of 1 lemon
1 tsp vanilla extract
4 large eggs
For the blueberry swirl:

1 cup fresh or frozen blueberries
2 tbsp granulated sugar
1 tbsp lemon juice

Recipe Instructions:

Preheat your oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased springform pan to form the crust.
In a separate bowl, beat cream cheese, sugar, lemon zest, and vanilla extract until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, and the mixture thickens slightly (about 5-7 minutes).
Remove the blueberry mixture from heat and let it cool for a few minutes.
Spoon dollops of the blueberry mixture onto the cream cheese mixture in the pan.
Use a knife or toothpick to gently swirl the blueberry mixture into the cream cheese mixture to create a marbled effect.
Bake for 55-60 minutes until the center is set and the top is lightly golden.
Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the pan, slice, and serve.

Back To Main Recipe List...