The memory of summer afternoons with my grandmother is stained with the vibrant blue of plump blueberries and the sweet tang of her Blueberry Cheesecake with Lemon Zest (with swirls & without swirls).
In her tiny kitchen, swirling batter was a dance of laughter and love, each cheesecake recipe a promise of sun-kissed days and shared joy.
Now, years later, with that cherished recipe safely tucked in my own culinary library, I share not only the secrets of its magic, but also the lessons learned in perfecting its presentation and hidden nutritional treasures.
Hers was a symphony of simplicity. The cheesecake recipe, a pristine white canvas, yearned for vibrant swirls.
With a flourish of her wrist, she'd coax the batter into graceful dances, each blueberry a brushstroke of summer, each swirl a testament to her playful spirit and the essence of the cheesecake recipe itself.
It was a lesson in embracing imperfection, where beauty resided not in flawless lines but in the joyous dance of flavors.
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NUTRITIONAL NOTES
While the cheesecake recipe may evoke visions of pure decadence, it's surprisingly balanced in its own way.
The cream cheese and eggs offer a surprising dose of protein and essential fats, while the blueberries, bursting with antioxidants and vitamins, add a nutrient boost.
Remember, moderation is key. Enjoy a smaller slice and pair it with other healthy options for a more balanced treat.
INGREDIENTS
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted and cooled slightly
- 2 tablespoons granulated sugar (optional)
- pinch of salt
- 3 (8-ounce) packages full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 3 tablespoon all purpose flour + 1 teaspoon divided
- ⅛ teaspoon salt
- ¾ cup full fat sour cream, room temperature
- Zest of one large lemon
- 6 tablespoons freshly squeezed lemon juice
- 1-1½ teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk room temperature
- 1 and ½ cups fresh blueberries
- 2 cups fresh blueberries
- 2 Tablespoons lemon juice
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1½ tsp cornstarch
- 2 Tablespoons water
RECIPE INSTRUCTIONS
- Preheat the oven to 325°F. Wrap heavy-duty aluminum foil around the bottom and sides of a 9-inch springform pan.
- Lightly spray the inside of the pan with nonstick cooking spray.
STEP 02 - MAKE CRUST
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar.
- Press the mixture into the bottom and about 1 inch up the sides of the springform pan.
- Bake for 10 to 12 minutes, until golden brown. Let cool completely on a wire rack.
STEP 03 - Oven temperature.
- Lower the oven temperature to 300°F.
STEP 04 - MAKE FILLING
- Beat the cream cheese until smooth, then add the sugar, salt, and flour.
- Mix on low speed until completely smooth with no lumps, using either a stand mixer fitted with a paddle attachment or a hand mixer.
- Add the sour cream, vanilla, lemon juice, and lemon zest, and beat until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the eggs one at a time, beating on low speed just until combined after each addition.Continue scraping down the sides and bottom of the bowl as needed.
STEP 05 - FOLD IN BLUEBERRIES
- Toss the berries with the remaining teaspoon of flour, then gently fold them into the batter using a wooden spoon or rubber spatula. (This step is optional but helps prevent the berries from sinking to the bottom of the batter.)
STEP 06 - POUR OVER CRUST
- Pour the cheesecake batter evenly into the crust in the prepared pan, then place the pan into a large roasting pan.
- Add hot water to the roasting pan, filling it about halfway up the foil-wrapped springform pan.
STEP 07 - BAKE
- Bake for 1 hour and 20-25 minutes, until the center is set but still has a slight jiggle.
STEP 08 - Turn off the oven
- Turn off the oven, crack the door open, and leave the cheesecake inside for 30-45 minutes to continue cooking while cooling.
- Remove the cheesecake from the oven and water bath, discard the foil, and transfer to a wire rack.
- Let it cool to room temperature for 1-2 hours, then wrap and refrigerate for at least 8 hours to chill completely.
STEP 09 - FOR THE TOPPING
- In a small saucepan, combine 1 cup blueberries, vanilla, sugar, and lemon juice.
- Bring to a boil, then reduce to a simmer for 7 minutes until the blueberries break down.
- Mix cornstarch with water and stir into the blueberries to thicken. Remove from heat, then stir in the remaining blueberries.
- Let the sauce cool and thicken. Once cooled, adjust thickness with water if needed to achieve a drizzle-worthy consistency. Extra sauce can be saved for serving.
STEP 10 - Serve and Enjoy
- Run a thin knife along the pan's edge before removing the sides. Top the cheesecake with the blueberry mixture right before serving.
- For blueberry swirls, drop spoonfuls of the cooled blueberry mixture onto the cheesecake batter before baking. Gently swirl with a knife to create a marbled effect. Bake as directed.
#Bonus_TIP
The beauty of this cheesecake recipe lies in its adaptability. Swap traditional crusts for gluten-free or nut-free options, experiment with dairy-free alternatives, or infuse the swirls with different berries. The cheesecake recipe, like a warm embrace from my grandmother, welcomes all to the table, creating moments of shared joy and sweet satisfaction.
SERVING IDEAS:
- Embrace the Contrast: Let the cheesecake recipe be the canvas, its pristine white surface punctuated by swirls of deep blueberry blue. Don't shy away from bold strokes – create dramatic swirls or delicate featherings, showcasing the playful dance of flavors within.
- Textural Harmony: Play with contrasting textures for added interest. Crumble buttery cookies for a satisfying base, or sprinkle toasted almonds on top for a delightful crunch against the velvety filling. This symphony of textures elevates the cheesecake recipe to a new level.
- Zestful Accents: Fresh blueberries tucked around the base or a wisp of lemon zest scattered over the swirls add a touch of rustic charm and enhance the aromatic experience. Remember, balance is key – don't overpower the delicate berry notes.
- Lightening the Palette: Offer smaller portions of the cheesecake recipe alongside fresh berries or a dollop of light whipped cream for those seeking a less-indulgent ending. This caters to diverse preferences and creates a well-rounded dessert experience.
EXTRA TIPS:
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth and creamy texture.
- Be mindful not to overmix the batter to prevent incorporating excess air, which may lead to cracks in the cheesecake.
- Experiment with different berry combinations for the swirl, such as adding raspberries or blackberries.
The FINAL SLICE
Indulge in the luxurious experience of Blueberry Swirl Cheesecake with Lemon Zest—a harmonious blend of creamy richness and fruity brightness. With every slice, relish the layers of flavor that define this classic dessert. Whether shared on special occasions or savored as a personal delight, this cheesecake is a testament to the art of crafting a truly decadent and satisfying treat.
For more cheesecake recipe like this: Have a quick look!