Description
A luscious baked cheesecake infused with bright lemon zest and swirled with a vibrant blueberry compote, all set atop a golden graham cracker crust—creamy, tangy, and bursting with fruity flavor.
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- For Topping:
- Fresh blueberries
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the pan to form the crust. Bake for 10 minutes, then let cool.
- For the blueberry swirl, combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries break down, then stir in cornstarch slurry and simmer until thickened. Let cool.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time, followed by sour cream, heavy cream, lemon juice, zest, and vanilla. Mix until creamy.
- Pour half the cheesecake batter into the crust, dollop some blueberry compote, swirl with a knife, then repeat with remaining batter and more compote.
- Bake for 50–60 minutes or until center is set. Turn off oven and let cheesecake sit inside for 1 hour. Cool completely, then chill for at least 4 hours or overnight.
- Top with fresh blueberries before serving.
Notes
- Ensure all ingredients are at room temperature for a smoother filling.
- Use a water bath to help prevent cracks in the cheesecake.
- Leftover blueberry compote can be served on the side or used in other desserts.
- Store cheesecake in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
