Lemon Blueberry Cheesecake
Serves 12
30 mins prep
70 mins cook
360 mins
100 mins total
This lemon blueberry cheesecake is super creamy, and swirled with tangy yellow lemon cheesecake, purple blueberry cheesecake, and a jammy blueberry swirl. It's like two cheesecakes in one! You don't need a waterbath so it's even easier to make than a typical baked cheesecake. The cheesecake batter has separate lemon and blueberry flavors swirled together to give you the ultimate lemon blueberry cheesecake experience.
Blueberry Sauce
Cheesecake Crust
Blueberry lemon cheesecake swirl batter
Garnish (optional)
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Blueberry Sauce
Combine blueberries, sugar, lemon juice, cornstarch, and cinnamon in a saucepan.
⅕ 2 blueberries<strong>½</strong> granulated sugar⅕ 2 lemon juice⅕ 1 cornstarch<strong>¼</strong> ground cinnamonCook on low heat, stirring well to make sure it cooks evenly and doesn't burn. Mash the blueberries roughly with a spatula. Once it starts to bubble and becomes thick, remove from heat and let the sauce cool.
Cheesecake Crust
Preheat oven to 355°F (180°C). Grease a 9" round springform pan with a bit of butter.
Combine graham crumbs, brown sugar, melted butter, and salt in a large bowl. Mix together well to combine.
⅕ 2 graham cracker crumbs⅕ 2 brown sugar<strong>½</strong> butter<strong>¼</strong> sea saltTransfer the crust mixture into the springform pan and press the mixture into the sides and bottom. Pack it in tightly by pressing it down with the bottom of a glass.
Place the pan onto a baking sheet and bake it in the preheated oven for 8 minutes. Remove from the oven and work on the cheesecake batter while the crust bakes and cools. Reduce the oven temperature to 300°F (150°C) after the crust cools.
Blueberry lemon swirl cheesecake batter
In a large bowl or stand mixer, combine softened cream cheese, sugar, cornstarch, and salt. Mix with a paddle attachment or an electric mixer until smooth and creamy. Scrape down the sides and mix again to ensure everything mixes evenly.
⅕ 32 cream cheese⅕ 1 granulated sugar⅕ 2 cornstarch<strong>⅛ sea saltAdd one egg into the cream cheese mixture. Mix just until it's incorporated, and scrape down the bowl. Repeat with the rest of the eggs, making sure to blend each egg in and scrape down the bowl before the next egg. Don't overmix - mix just until each egg dissappears.
⅕ 4 large eggsAdd vanilla extract and sour cream to the cheesecake batter. Mix just until it's incorporated.
⅕ 1 pure vanilla extract⅕ 1 sour creamTransfer half of cheesecake batter into a separate bowl. This will be the blueberry batter. Add about three quarters of the blueberry sauce into this bowl and mix with a spatula until it turns into an even purple color.
Into the remaining bowl of cheesecake batter, add grated lemon zest from one lemon, and the freshly squeezed lemon juice. Optionally, add enough yellow food coloring to make it a yellow color. Mix with a spatula until the batter is smooth and even.
⅕ 1 lemon⅕ 2 lemon juiceyellow food coloringAdd large scoopfuls of batter into the baked crust, alternating the blueberry and lemon cheesecake batters. Do this until all of the batter is used up.
Then, add spoonfuls of the remaining blueberry sauce on top. Use a knife to swirl the batter and sauce gently.
Bake the cheesecake on the baking tray in the center rack of your oven for 1 hour and 10 minutes, at 300°F (150°C). The cheesecake is ready when the middle is puffed up and jiggly - but not liquid.
Remove from the oven and let the cheesecake cool to room temperature before covering the pan with a plate and popping it in the fridge to cool for at least 6 hours or overnight to set.
Before serving, remove the cheesecake from the pan by running a knife along the edge of the cheesecake and releasing the outside ring.
Garnish (optional)
Combine whipping cream, sugar, and vanilla in a medium chilled bowl. Whip to medium peaks with a wire whisk. Add greek yogurt and whip until it reaches stiff peaks.
<strong>½</strong> heavy whipping cream<strong>¼</strong> powdered sugar<strong>½</strong> pure vanilla extract<strong>¼</strong> greek yogurtScoop the whipped cream onto the cheesecake, I made 8 scoops. Use the back of small spoon to create divets in the center of each scoop of whipped cream.
Add a dollop of blueberry curd into the center of each divet. Decorate the top with fresh blueberries.
<strong>½</strong> blueberry curd⅕ ¼ fresh blueberries
