Lemon Blueberry Cheesecake: A Refreshing Twist on a Classic Dessert

Method:

1. Prepare the crust:

• Preheat your oven to 325°F (160°C).

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.

• Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly spread and compact.

• Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

2. Make the blueberry swirl (optional):

• In a small saucepan, combine the blueberries, sugar, lemon juice, and water.

• Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly (about 8-10 minutes).

• Remove from heat and strain through a fine sieve to remove skins if desired, leaving a smooth blueberry sauce. Let it cool.

3. Prepare the cheesecake filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).

• Gradually add the sugar and continue beating until fully incorporated and silky.

• Add the eggs one at a time, mixing gently after each addition just until combined (avoid overmixing to prevent cracks).

• Mix in the vanilla extract, lemon zest, and lemon juice until well blended.

• Gently fold in the fresh blueberries.

4. Assemble the cheesecake:

• Pour half of the cream cheese filling over the cooled crust.

• Spoon about half of the blueberry swirl over the filling in dollops.

• Use a knife or skewer to gently swirl the blueberry sauce into the filling for a marbled effect.

• Pour the remaining cream cheese filling on top.

• Spoon the rest of the blueberry swirl and gently swirl again for a pretty pattern.

5. Bake the cheesecake:

• Place the springform pan on a baking sheet to catch any drips.

• Bake in the preheated oven for about 55-65 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.

• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

6. Chill and serve:

• Remove the cheesecake from the oven and let it cool completely at room temperature.

• Refrigerate for at least 4 hours or overnight to allow it to fully set.

• Before serving, garnish with extra fresh blueberries and a little lemon zest on top.

Tips for Success:

• Use room temperature cream cheese and eggs to avoid lumps.

• Don’t overmix the batter to keep it creamy and smooth.

• The slow cooling process in the oven helps avoid cracks.

• If you don’t have a springform pan, you can line a regular cake pan with parchment paper for easier removal.

Enjoy your luscious, tangy Lemon Blueberry Cheesecake — a perfect balance of creamy, citrusy, and sweet!