Dessertsclosetcooking
Blueberry Swirl Lemon Cheesecake
A bright and lemony cheesecake with blueberry swirls!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- knife
- oven
📝 Preparation Steps
1
Heat the blueberries and sugar in a small sauce pan over medium heat until the sugar melts and the blueberries start to burst, about ⏱️ 5-7 minutes, add the mixture of the cornstarch and lemon juice and cook until it thickens, about a minute, before letting cool.
blueberries1 cup(3 8oz packages) cream cheese, softened24 ouncescup sugar1/4sugar1 cupcornstarch1 teaspoonlemon juice1 tablespoonlemon (juice and zest)1
2
Mix the crumbs and butter and press into the bottom of a 8-9 inch springform pan.
butter, melted4 tablespoons(3 8oz packages) cream cheese, softened24 ounces
3
Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.
(3 8oz packages) cream cheese, softened24 ounceseggs3cup sugar1/4sugar1 cuplemon juice1 tablespoonlemon (juice and zest)1
4
Pour the batter into a greased 8-9 inch spring form pan, dollop spoonfuls of the blueberry sauce into the cheesecake mixture, take a knife and swirl around the cheesecake three times, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about ⏱️ 50 minutes, turn off the heat and let sit in the closed over for ⏱️ 15 minutes before removing and letting cool at room temperature.
Nutrition Facts
calories
Calories 391
fat Content
Fat 27g
fiber Content
Fiber 0.6g
sugar Content
Sugars 26g
sodium Content
Sodium 270mg
protein Content
Protein 5g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 117mg
carbohydrate Content
Carbs 33g
saturated Fat Content
Saturated 14g
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