Lemon Blueberry Swirl Cheesecake Baker by Nature. Youve probably had lemon cheesecake before, but have you ever had a lemon blueberry swirl cheesecake Thats right vibrant lemon and sweet blueberry swirls all in one creamy slice This recipe is a game changer. If youve been following my blog since the beginning, you probably already know my love for blueberries knows no seasons. They are, without a doubt, my favorite fruit In the Summer I easily eat 5 pounds a week. And when I find them on sale in the middle of WINTER I buy in bulk, baby. Last week I hit the jack pot, finding fresh, organic blueberries for just 2 bucks a carton. I have to confess, I cleaned them OUT. So many blueberries so much happy After inhaling a few cartons by the handful, I got to business, baking you some fabulous new recipes. Last week it was these Greek Yogurt Lemon Blueberry Scones, and today Lemon Blueberry Swirl Cheesecake Each bite is heaven. Pure heaven. Just look how supremely creamy it is And that swirl. YES. This better than the bakery lemon blueberry cheesecake is made up of 3 parts the graham cracker crust, the lemon cheesecake filling, and the blueberry swirl sauce. If making a cheesecake from scratch seems intimidating, fret not my friend Im going to walk you through each step. Making the graham cracker crust is the first step in this recipe and its an extremely easy one. Ingredient wise youre going to need graham crackers, melted butter, sugar, and a pinch of salt thats itYou will need to pulse the graham crackers into crumbs, or if you want to make things even easier you can buy already crushed graham cracker crumbs at the store. I typically find them in the baking aisle, somewhere near the pie fillings. To assemble the crust youll combine the cracker crumbs, sugar, and salt, then fold in the melted butter and stir until its well combined. You want all of the crumbs to be moist from the butter. Then youre going to dump the crumb mixture into a lightly greased 9 springform pan and press it down firmly, working from the center and slightly up the edges. For the cheesecake filling youre going to need cream cheese, sour cream, eggs, egg yolks, sugar, vanilla extract, fresh lemon juice, lemon zest, and a spot of flour. AFew important things Your cream cheese MUST be verrrrry soft before beginning. Japanese cheesecake recipe cotton soft, light, pillowy, the BEST cheesecake EVER. Tried and tested recipe, a MUSTBAKE for cheesecake lover Youve probably had lemon cheesecake before, but have you ever had a lemon blueberry swirl cheesecake Thats right vibrant lemon and sweet blueberry swirls. I typically leave my blocks of cream cheese out on the counter for at least two hours before I plan on baking. Its also important to have your eggs, egg yolks, and sour cream at room temperature. This recipe calls for a water bath. If youre unfamiliar with the water bath process, read on A water bath is, simply, the term bakers use when they place a baking pan in this case, our cheesecake pan into a larger pan thats been filled with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesnt burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture. When it comes to choosing a pan for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim you want enough room for the water to circulate easily. How To Remove Cheesecake From Pan' title='How To Remove Cheesecake From Pan' />When youre ready to make your water bath, heres what you do Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully using an oven mitt pull out the middle rack and place your large pan on it, fill the pan half way with hot water, then place the filled cheesecake pan in the center of the water bath. Slowly slide the rack back to its full inserted position, close the door, and bake the cheesecake according to instructions. If youre using a spring form pan its essential to wrap the pan in heavy duty tin foil to avoid water seeping in. I wrap my pan from every possible angle pressing the foil in and around to prevent a soggy crust. I use my large skillet as a water bath and it works great. Visual below in case you need it. The blueberry swirl sauce is probably the easiest part of this entire recipe. You will need a small food processor or blender to blend the the blueberries smooth. Then youll press this mixture through a fine mesh strainer, getting rid of the seeds and pulp. Add in a little sugar, and youre all done. To swirl, youll dollop the blueberry mixture on top of the unbaked cheesecake batter by the spoonful, then use a skewers to swirl. I dont recommend swirling to much, or the end result will look messy. Keep in mind this cheesecake needs to chill for at least 6 hours before being sliced and serve. So are you ready for a slice of this cheesecake, or what If you try this recipe, let me knowLeave a comment below and dont forget to snap a pic and tag it bakerbynature on Instagram Seeing your kitchen creations makes my day. Prep. 30mins. Cook. Total. 1hour, 3. 1mins. Authorbakerbynature. Sweet and supremely creamy, this easy to make Lemon blueberry swirl cheesecake is the perfect addition to any dessert tableIngredients. For the Crust 2 cups Graham Crackers, pulsed into crumbs. Granulated Sugar. Kosher Salt. 6 tablespoons Unsalted Butter, melted. For the Lemon Cheesecake Filling 3 8 ounce packages Full Fat Cream Cheese, very soft. Full Fat Sour Cream, at room temperature. Granulated Sugar. Pure Vanilla Extract. Eggs 2 Egg Yolks, at room temperature. All purpose Flour. Fresh Lemon Juice. Fresh Lemon Zest. For the blueberry swirl 34 cup fresh or frozen blueberries. Instructions. Preheat oven to 3. F. For the Crust In the body of a blender or food processor, combine graham crackers, sugar, and salt pulse until the crackers have been completely transformed into fine crumbs. Add melted butter stir well to combine. Press down into a lightly greased 9 inch springform pan set aside. For the Lemon Cheesecake Filling In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks beat until smooth. Stir in the flour, mixing just until combined. Quickly stir in the lemon juice and zest, mixing just until its incorporated in the batter. Pour filling into prepared crust, and spread the top smooth. Add blueberry swirl. Wrap the bottom of the pan in tin foil I highly recommend doing several diligent layers here no one wants a wetsoggy crust. Place the cheesecake pan into another large pan it should be wide enough to comfortably fit the springform pan holding the cheesecake and deep enough to hold a few inches of water without risk of a spill. Chocolate Mint Pie here. Fill the pan up with very hot water it should rise half way along the cheesecake pan. This is your water bath and will help ensure your cheesecake comes out crack free. Be sure to pour the water in slowly, as you dont want any of it to splash up and get into the actual cheesecake Place pan into the preheated oven and bake for 1 hour and 2. Turn the oven off and let the cheesecake sit, undisturbed, for 4. The cheesecake should be still slightly wiggly. Remove the cheesecake from the oven, run a knife very gently around the edge of the cake, and let it sit in the pan for another 1. For the blueberry swirl In a small food processor or blender, puree the blueberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the blueberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as youd like. Bake cheesecake as directed above. NotesIt is very important to bring your ingredients to room temperature when baking cheesecake especially the cream cheese. Classic Cheesecake. Set a kettle of water to boil. Make filling Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.