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    Home » Recipes » Desserts

    Lemon Blueberry Swirl Cheesecake

    Published: Jul 30, 2015 · Modified: Jan 10, 2025 by Candi Elm · This post may contain affiliate links

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    This Lemon Blueberry Swirl Cheesecake is creamy with a hint of lemon and blueberry sauce in every bite.

    Today is National Cheesecake Day. But do you 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.

    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 from 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 a lemon blueberry swirl. 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 of lemons and blueberry. This is perfect for those frozen blueberries you might have to wait to be used up.

    6- Lemon Blueberry Swirl Cheesecake

    I started with a 6″ springform pan . This is a great size for this dessert, it is really rich so you won’t need one bigger. It gives you 4 to 6 small pieces. You also don’t need as many ingredients so you save money there too, great for those on a budget.

    What is a Waterbath?

    This cheesecake is made with a water bath.  You take a large baking pan with sides and fill with water and bake your cheesecake in.  I also used my homemade vanilla extract in this one, you can make and give these as gifts.

    Blueberry Wrapped Cheesecake in Foil for Waterbath
    Lemon Blueberry Swirl Cheesecake with missing slice

    If you loved this recipe and made it, please give it a ⭐⭐⭐⭐⭐ review! Leave me a comment about your experience with this recipe. You can also pin it to Pinterest or share it on Facebook.

    Lavender cheesecake with berries

    Lemon Blueberry Swirl Cheesecake

    This Lemon Blueberry Swirl Cheesecake is creamy with a hint of lemon and blueberry in every bite.

    5 from 1 vote
    Print SaveSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6 slices
    Calories: 477kcal
    Author: Candi Elm

    Ingredients  

    Blueberry Sauce

    • 1 teaspoon cornstarch
    • 1 teaspoon lemon juice
    • 1 1/2 teaspoons warm water
    • 1 cup fresh or frozen blueberries
    • 1 Tablespoon granulated sugar

    Crust

    • 3/4 cup graham cracker crumbs
    • 3 Tablespoons melted butter
    • 1/4 cup granulated sugar

    Filling

    • 12 oz cream cheese softened
    • 1/2 cup granulated sugar
    • 1/2 cup sour cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon lemon zest
    • 2 large eggs

    Instructions

    • 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.

    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.

    Crust

    • 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.

    Notes

    Use any berry you’d like, or even cherries. They will all look so pretty and make a delicious sauce.

    Nutrition

    Serving: 1slice | Calories: 477kcal | Carbohydrates: 43g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 323mg | Potassium: 165mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1159IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 1mg
    Tried this recipe?Mention @candilandblogs or tag #adayincandiland!

    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?

    • Instant Pot Lemon Curd Cheesecake
    • Pumpkin Cheesecakes
    • Mini Orange Cheesecakes
    • Salted Caramel Cheesecake

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    Desserts, Recipes, Spring

    About Candi Elm

    Candi Elm is the recipe developer and food photographer at A Day In Candiland where she has been sharing Encouragement, Recipes, and Afternoon Tea Ideas since 2012. Candi currently lives in Southern California with her family and enjoying life to the fullest.

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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    1. M.Clark says

      August 01, 2015 at 7:46 pm

      My favorite cheesecake is chocolate cheesecake. This lemon blueberry swirl looks delicious, I would love to give it a try. Thank you for sharing this recipe.

      Reply
    2. Barb @ A Life in Balance says

      August 02, 2015 at 5:11 am

      My dh loves cheesecake! I’m saving this to surprise him with a homemade blueberry cheesecake this week. Yum!

      Reply
    3. Jennifer says

      August 05, 2015 at 2:45 pm

      Oh my, this recipe looks absolutely AMAZING! It combines 3 of my husband’s absolute favorite flavors. Want to come to PA and make one? I am drooling over it!

      Reply
    4. Audrey says

      August 07, 2015 at 8:52 am

      Oh this sounds so delightful.

      Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.

      Reply

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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