This Lemon Blueberry Swirl Cheesecake is creamy with a hint of lemon and blueberry in every bite.
Today is National Cheesecake Day. But do you really need a reason to eat cheesecake? Cheesecake is one of those desserts that can be made in any size, small or large, in so many flavors.
Lemon Blueberry Swirl Cheesecake
We recently went to the Cheesecake Factory for dinner and by the time we were done, I couldn’t order dessert. Which is usually the case. So I declined dessert, but hubby decided to get one and bring it home. They are super expensive, but even made by scratch, it is not cheap.
I decided to make a small cheesecake and when choosing my flavor, which really took a lot of thought, I picked lemon blueberry. I recently guest posted with my individual lemon blueberry cheesecakes on It’s a Keeper, but I wanted to make a whole cheesecake and make a pretty swirl on top. Blueberries are in season right now and you can’t go wrong with a combination on lemon and blueberry. This is perfect for those frozen blueberries you have.
I started with a 6″ springform pan (aff) . This is a great size for cheesecakes, that way you don’t overeat it all. It gives you 4 to 6 small pieces. You also don’t need as much ingredients so you save money there too. This cheesecake is made with a water bath. I also used my homemade vanilla extract in this one.
- BLUEBERRY SAUCE
- 1 ts cornstarch
- 1 ts lemon juice
- 1 1/2 ts warm water
- 1 cup fresh or frozen blueberries
- 1 TB granulated sugar
- 3/4 cup graham cracker crumbs
- 3 TB melted butter
- 1/4 cup granulated sugar
- 12 oz softened cream cheese
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 ts vanilla extract
- 1 ts fresh lemon juice
- 1 ts lemon zest
- 2 large eggs
Place your oven racks towards the bottom 1/3 of the oven and preheat to 350 degrees while spraying your 6 inch springform pan with nonstick cooking spray.
Start with your Blueberry Sauce:
Whisk the cornstarch, water and lemon juice until the cornstarch is dissolved in small bowl.
Place blueberries and sugar in pan over medium heat. Stir for 3 minutes, until the blueberry juices release. Add the cornstarch mixture and continue to stir for another 3 minutes, smashing some of the blueberries. The mixture will continue to thicken. Remove from heat and put the mixture through a fine mesh sieve into a bowl. Separate the blueberries from the juice in two bowls. You will need both later.
Mix the graham cracker crumbs, melted butter and sugar in a bowl. Press into the bottom of the prepared pan and slightly on the sides. Wrap the pan in aluminum foil tightly around bottom and sides, so water from the water bath wont enter pan. Bake for 7 minutes and then let cool.
FILLING: Using a stand mixer or hand held, mix the cream cheese and sugar until blended, add the sour cream, vanilla and lemon juice and zest, adding eggs at the end. Do not over mix once you add the eggs. Pour into prepared crust. Add some of the blueberry sauce on top and using a knife, swirl into a pattern. You should have some remaining sauce which you can use at the end with the blueberries. Place cheesecake into a baking pan with sides with 1 inch of warm water inside. Bake approximately 45 - 50 minutes.
Cheesecake will still have a jiggle on top when done. Turn off oven. Open the oven and leave inside for 1 hour. Transfer to refrigerator and let chill overnight or several hours. Add blueberries and sauce on top and whipping cream if you choose.
Tip: Do not overbake or cracking will occur. Should you decide to change this into a 9" spring form pan, you can double the ingredients and change the eggs to 3 large.
Candiland Baking Tip: When baking Cheesecakes, do not over bake. Watch the water, make sure the temperature is correct and leave about a 2 inch jiggle in the middle of cake. This will prevent cracking. Also refrigerate several hours before slicing to get a nice clean cut.
What is your favorite Cheesecake Flavor?
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