Lemon Blueberry Swirl Cheesecake

You’ve perhaps had lemon cheesecake before, but have you ever ever had a lemon blueberry swirl cheesecake? That’s proper – bright lemon and candy blueberry swirls… all in a single creamy slice! This recipe is a recreation changer.

Ingredients For the Crust: 2 cups Graham Crackers, pulsed into crumbs 1/3 cup Granulated Sugar 1/4 teaspoon Kosher Salt 6 tablespoons Unsalted Butter, melted For the Lemon Cheesecake Filling: 3 (8 ounce) applications Full-Fat Cream Cheese, very soft 1 cup Full-Fat Sour Cream, at room temperature 1 1/4 cups Granulated Sugar 2 teaspoons Pure Vanilla Extract 3 enormous Eggs + 2 Egg Yolks, at room temperature 2 tablespoons All-purpose Flour 3/4 cup Fresh Lemon Juice 2 teaspoons Fresh Lemon Zest For the blueberry swirl: 3/4 cup recent or frozen blueberries 3 tablespoons granulated sugar Instructions Preheat oven to 325 stages (F). For the Crust: In the physique of a blender or meals processor, combine graham crackers, sugar, and salt; pulse till the crackers had been totally remodeled into wonderful crumbs. Add melted butter; stir nicely to combine. Press down correct into a calmly greased 9-inch springform pan; set aside. For the Lemon Cheesecake Filling: In the physique of a excessive energy blender, meals processor, stand mixer outfitted with the whisk attachment, or in a enormous bowl utilizing a handheld mixer, beat the softened cream cheese and sour cream till smooth. Add sugar and vanilla; beat till smooth, scraping down the aspects and backside of bowl as needed. Add within the eggs and yolks; beat till smooth. Stir within the flour, blending simply till combined. Quickly stir within the lemon juice and zest, blending simply till it is incorporated within the batter. Pour filling into keen crust, and unfold the higher smooth. Add blueberry swirl. Wrap the backside of the pan in tin foil (I especially suggest doing a number of diligent layers here; nobody wishes a wet/soggy crust). Place the cheesecake pan into one other enormous pan (it ought to be huge sufficient to comfortably fit the springform pan protecting the cheesecake and deep sufficient to grasp a number of inches of water with out danger of a spill) . Fill the pan up with highly regarded water; it ought to rise half manner alongside the cheesecake pan. This is your water bath and can assist guarantee your cheesecake comes out crack free. Be certain to pour the water in slowly, as you do now not desire any of it to splash up and get into the real cheesecake! Place pan into the preheated oven and bake for 1 hour and 20 minutes. Turn the oven off and permit the cheesecake sit, undisturbed, for 45 minutes interior the oven, with the door shut. The cheesecake ought to be nonetheless moderately wiggly. Remove the cheesecake from the oven, run a knife very gently round the sting of the cake, and permit it sit within the pan for one other 15 minutes earlier than masking loosely with plastic wrap and refrigerating for no less than 6 hours. For the blueberry swirl: In a small meals processor or blender, puree the blueberries till totally smooth. Press the combination by way of a wonderful mesh strainer, discarding seeds and pulp. Stir within the granulated sugar. Spoon the blueberry combination on higher of the unbaked cheesecake, a number of dollops at a time. Use a skewer to swirl the combination as a lot or as low as you'd like. Bake cheesecake as directed above. Notes *It is vital to convey your meals to room temperature when baking cheesecake - especially the cream cheese. I suggest sitting the blocks of cream cheese out on the counter for no less than 2 hours previous to baking. *Full-Fat cream cheese and sour cream is what was used for this recipe and what I discover yields the greatest results. Using reduced-fat or non-fat models will modify the style and texture of this recipe. *Meyer lemons might be utilized in vicinity of standard lemons (In fact, that's what I used the last time testing this recipe). *Cheesecake (without any whipped cream on top) might be sliced and frozen for as a good deal as one month. *If you've any questions concerning the water bath previous to baking, please really experience unfastened to invite and I will stroll you by way of it. *Table salt might be utilized in vicinity of kosher salt.

If you’ve been following my weblog considering the beginning, you perhaps already recognize my love for blueberries is aware of no seasons. They are, with out a doubt, my favourite fruit! In the Summer I simply consume 5 kilos a week. And once I discover them on sale – within the middle of WINTER – I purchase in bulk, baby. Last week I hit the jack pot, discovering fresh, natural blueberries for simply 2 bucks a carton. I must confess, I cleaned them OUT. So many blueberries = so a lot happy!

After inhaling a number of cartons by the handful, I got to business, baking you some really good new recipes. Last week it was those Greek Yogurt Lemon Blueberry Scones, and today? Lemon Blueberry Swirl Cheesecake!!!

This better-than-the-bakery lemon blueberry cheesecake is made from 3 parts: the graham cracker crust, the lemon cheesecake filling, and the blueberry swirl sauce. If making a cheesecake from scratch appears intimidating, fret now not my friend– I’m going to stroll you by way of each one step.

Making the graham cracker crust is the 1st step on this recipe and it’s an tremendous simple one. Ingredient sensible you’re going to need graham crackers, melted butter, sugar, and a pinch of salt – that’s it! You will must pulse the graham crackers into crumbs, or – ought to you desire to make issues even simpler – you possibly can purchase already beaten graham cracker crumbs on the store. I often discover them within the baking aisle, somewhere shut to the pie fillings. To gather the crust you’ll combine the cracker crumbs, sugar, and salt, then fold within the melted butter and stir till it’s nicely combined. You desire all the crumbs to be moist from the butter. Then you’re going to unload the crumb combination correct into a calmly greased 9″ springform pan and press it down firmly, running from the middle and moderately up the edges.

For the cheesecake filling you’re going to need cream cheese, sour cream, eggs, egg yolks, sugar, vanilla extract, recent lemon juice, lemon zest, and a niche of flour. A Few very major things! Your cream cheese MUST be verrrrry gentle earlier than beginning. I often go away my blocks of cream cheese out on the counter for no less than NULL hours earlier than I plan on baking. It’s also very major to have your eggs, egg yolks, and sour cream at room temperature.

This recipe calls for a water bath.
If you’re unfamiliar with the water bath process, learn on! A water bath is, simply, the time period bakers use after they vicinity a baking pan (in this case, our cheesecake pan) correct into a increased pan that’s been crammed with hot water. Taking this more step facilitates insulate the pan from direct warmth on all aspects whereas it bakes. The water bath technique facilitates your cheesecake bake gently, making certain the done product doesn’t burn, curdle, or crack. It also facilitates the cheesecake preserve its silky glossy texture. When it involves picking a pan to your water bath, elect one that's as tall because the cheesecake pan and enormous sufficient to go away a number of inches among the cheesecake pan and the outer rim – you desire sufficient room for the water to stream easily. When you’re in a position to make your water bath, here’s what you do: Adjust an oven rack to the middle position. Preheat oven to referred to as for temperature. When the oven is preheated, intently (using an oven mitt) pull out the middle rack and vicinity your enormous pan on it, fill the pan half manner with hot water, then vicinity the crammed cheesecake pan within the middle of the water bath. Slowly slide the rack again to its complete inserted position, shut the door, and bake the cheesecake according to instructions. If you’re utilizing a spring sort pan it’s most very major to wrap the pan in heavy-duty tin foil to keep away from water seeping in. I wrap my pan from each one potential attitude urgent the foil in and round to hinder a soggy crust. I use my enormous skillet as a water bath and it really works great. Visual beneath in case you wish it.

The blueberry swirl sauce is perhaps the simplest aspect of this complete recipe. You will desire a small meals processor or blender to mix the the blueberries smooth. Then you’ll press this combination by way of a wonderful mesh strainer, taking away the seeds and pulp. Add in a bit of sugar, and you’re all done. To swirl, you’ll dollop the blueberry combination on higher of the unbaked cheesecake batter by the spoonful, then use a skewers to swirl. I don’t suggest swirling to much, or the cease outcome will seem to be messy.

Keep in thoughts this cheesecake wishes to relax for no less than 6 hours earlier than being sliced and serve.

So are you in a position for a slice of this cheesecake, or what?

If you strive this recipe, permit me know! Leave a remark beneath and don’t neglect to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

Sweet and supremely creamy, this easy-to-make Lemon blueberry swirl cheesecake is the ideal addition to any dessert table!

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