Cheesecakes are a classic dessert that brings joy to any occasion, and the Blueberry Swirl Cheesecake with Lemon Zest is no exception. This delectable treat combines the creamy texture of cheesecake with the sweet and tangy flavor of blueberries and the zesty touch of lemon. Each slice is a colorful masterpiece, with vibrant blueberry swirls that catch the eye and tantalize the taste buds. Perfect for gatherings or a delightful ending to a family dinner, this cheesecake strikes a balance between rich and refreshing. The recipe is straightforward, making it an easy choice for both novice and experienced bakers. Prepare to impress your friends and family with this stunning dessert that looks as good as it tastes!

When making this Blueberry Swirl Cheesecake, you’ll create a blend of textures and flavors that create a deliciously harmonious dessert. It’s an ideal choice for special occasions or just a cozy night in. The fruity blueberry topping, paired with the creamy cheesecake base, is a perfect combination that brings something fresh to your dessert table. Plus, the addition of lemon zest brightens the flavors, making it even more delightful. If you love desserts that seem fancy but are super easy to whip up, this recipe is for you!

How to Make Blueberry Swirl Cheesecake with Lemon Zest

Ingredients:

Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 tablespoons granulated sugar (optional)
• Pinch of salt

Batter:

• 3 (8-ounce) packages full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour + 1 teaspoon divided
• 1/8 teaspoon salt
• 3/4 cup full-fat sour cream, room temperature
• Zest of one large lemon
• 6 tablespoons freshly squeezed lemon juice
• 1 to 1 1/2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 1/2 cups fresh blueberries

Blueberry Topping:

• 2 cups fresh blueberries
• 2 tablespoons lemon juice
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons cornstarch
• 2 tablespoons water

Directions:

1. Preheat your oven to 325°F. Wrap heavy-duty aluminum foil around the bottom and sides of a 9-inch springform pan; then, spray the inside with nonstick spray.
2. For the crust, mix graham cracker crumbs, melted butter, and sugar together. Press the mixture into the bottom and up the sides of the pan. Bake for 10-12 minutes until golden, and let it cool completely.
3. Lower the oven temperature to 300°F.
4. In a large bowl, beat the cream cheese until smooth. Add sugar, salt, and flour, mixing until there are no lumps.
5. Add the sour cream, lemon zest, lemon juice, and vanilla; beat until everything is smooth.
6. Add the eggs one at a time, mixing just until combined, scraping down the sides as needed.
7. To the batter, fold in blueberries that you have tossed with the remaining 1 teaspoon of flour.
8. Pour the batter over the crust. Place the pan into a large roasting pan and fill it with hot water halfway up the sides of the springform pan.
9. Bake for 1 hour and 20-25 minutes, until the center is set but still has a slight jiggle.
10. Turn off the oven, crack the door, and let the cheesecake sit inside for 30-45 minutes to continue cooking.
11. Remove from the oven and water bath, discard the foil, and transfer it to a wire rack. Allow it to cool to room temperature, then refrigerate for at least 8 hours.
12. For the topping, in a small saucepan, combine 2 cups of blueberries, lemon juice, and vanilla. Bring to a boil and simmer for 7 minutes until the blueberries break down. Stir in sugar and cornstarch dissolved in water, continuing to simmer until thickened. Remove from heat and stir in the remaining blueberries. Let it cool.
13. Drizzle the sauce over the chilled cheesecake before serving. For a swirl variation, drop spoonfuls of the cooled blueberry mixture onto the batter before baking and swirl with a knife. Enjoy!

How to Serve Blueberry Swirl Cheesecake with Lemon Zest

Serve your Blueberry Swirl Cheesecake chilled with a drizzle of the blueberry topping. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For added flair, garnish with a few fresh blueberries and a sprinkle of lemon zest. This cheesecake is great for parties, birthdays, or a special treat after dinner.

How to Store Blueberry Swirl Cheesecake with Lemon Zest

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay delicious for up to 5 days. To maintain its freshness, it’s best to avoid cutting into the cheesecake until you’re ready to serve it.

Tips to Make Blueberry Swirl Cheesecake with Lemon Zest

Use room temperature ingredients for a smoother batter. Make sure to beat the cream cheese well to avoid lumps. When folding in the blueberries, do so gently to prevent them from breaking apart. If you want a stronger lemon flavor, you can add a bit more lemon zest. Lastly, allow the cheesecake to chill fully for the best texture and taste.

Variation

You can switch things up by using different fruits, like raspberries or strawberries, instead of blueberries. A chocolate swirl would also create an exciting contrast to the creamy cheesecake. Additionally, try adding a hint of almond extract for a different flavor profile.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake can be made a day or two in advance and kept refrigerated until serving.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Make sure to wrap it well in plastic wrap and then foil.

What can I do if my cheesecake cracks?

To prevent cracking, ensure you don’t overmix the batter and bake it in a water bath to keep the temperature steady.

Can I use frozen blueberries?

Yes, you can use frozen blueberries, but make sure to thaw and drain any excess liquid before adding them to the batter.

Is there a gluten-free option for the crust?

Yes, you can use gluten-free graham cracker crumbs or ground almonds as an alternative for a gluten-free crust.