Description
A creamy and tangy lemon blueberry swirl cheesecake with a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- 2 tbsp cornstarch
- 1/4 cup water
Instructions
- Preheat your oven to 325°F. Mix graham cracker crumbs and melted butter, then press into a springform pan.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and zest. Pour the mixture over the crust.
- In a saucepan, cook blueberries, cornstarch, and water until thickened. Swirl the blueberry mixture into the cheesecake batter.
- Bake for 50-55 minutes. Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Use room temperature cream cheese for a smoother batter.
- Chill the cheesecake overnight for best results.
- Fresh blueberries work best for the swirl.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: lemon blueberry swirl cheesecake, creamy cheesecake, tangy dessert, graham cracker crust