Lemon Blueberry Swirl Cheesecake

You’ve probably had lemon cheesecake before, but have you ever had a lemon blueberry swirl cheesecake? That’s right – vibrant lemon and sweet blueberry swirls… all in one creamy slice! This recipe is a game changer.

2 ⅔ cups graham cracker crumbs

⅓ cup sugar

⅔ cup melted butter

24 ounces cream cheese, room temperature

1 ¼ cup sugar

3 large eggs, room temperature, whisked

2 tablespoons lemon zest

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 ¼ cup fresh blueberries, divided

⅛ cup sugar

2 tablespoons water

1 tablespoon lemon juice

1 tablespoon cornstarch

Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray, line with parchment, and lightly spray again.

Graham Cracker Crust: Mix crumbs, sugar, and butter. Press into the bottom of the pan. Bake for 12 minutes. Cool.

Lemon Cheesecake Filling: Beat cream cheese and sugar until smooth. Mix in eggs, one at a time, then add lemon juice, zest, and vanilla. Pour half over the cooled crust.

Blueberry Sauce: In a small saucepan, cook 1 cup blueberries, sugar, cornstarch, water, and lemon juice over medium heat until thickened. Cool slightly, then spoon half over the filling and swirl with a knife. Add the remaining filling, then top with the remaining sauce. Swirl again.

Bake: Wrap the bottom of the pan in foil and place in a water bath. Bake for 1 to 1 hour 10 minutes, or until set.

Cool, then chill in the refrigerator for at least 4 hours.