A rich, ultra-creamy cheesecake with bright lemon flavor and juicy blueberry swirls on a buttery graham cracker crust—this dessert is fresh, elegant, and irresistible.
🕒 Recipe Details
Prep Time: 25 minutes
Cook Time: 55 minutes
Chill Time: 6 hours (or overnight)
Total Time: ~7 hours 20 minutes
Servings: 10
Calories: ~420 kcal per slice
Protein: ~7g per slice
🛒 Ingredients
🍰 Crust
2 cups graham cracker crumbs
½ cup melted butter
2 tbsp sugar
🧀 Cheesecake Filling
900g cream cheese (softened)
1 cup sugar
3 large eggs
1 cup sour cream
2 tbsp all-purpose flour
1 tbsp vanilla extract
Zest of 1 lemon
2 tbsp lemon juice
🫐 Blueberry Sauce
1 ½ cups blueberries (fresh or frozen)
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch + 2 tbsp water
👨🍳 Instructions
🍰 1. Make the crust
Mix graham crumbs, sugar, and melted butter. Press into a springform pan and bake at 175°C for 10 minutes. Cool.
🫐 2. Prepare blueberry sauce
Cook blueberries, sugar, and lemon juice until soft. Add cornstarch slurry and simmer until thick. Let cool.
🧀 3. Make cheesecake filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, flour, vanilla, lemon zest, and lemon juice.
🍰 4. Assemble
Pour filling over crust. Drop spoonfuls of blueberry sauce and swirl gently.
🔥 5. Bake
Bake at 160°C for 50–55 minutes until edges are set and center slightly wobbly.
❄️ 6. Chill
Cool completely, then refrigerate at least 6 hours or overnight.
🍽️ Flavor & Experience
This cheesecake is creamy, tangy, and fruity—the lemon adds brightness, while the blueberry swirl gives a sweet, slightly tart burst in every bite.
