Lemon Blueberry Swirl Cheesecake

This Lemon Blueberry Swirl Cheesecake combines the creamy richness of traditional cheesecake with a refreshing citrus twist and a vibrant blueberry swirl. The tangy lemon flavor perfectly complements the sweet, juicy blueberries, creating a delightful balance of flavors and textures. A graham cracker crust adds a classic touch, making this dessert a perfect ending to any meal.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice
• 1 cup fresh blueberries
• 2 tablespoons honey

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Gradually add the granulated sugar, mixing until well combined. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
6. In a small saucepan, combine the blueberries and honey over medium heat. Cook for about 5 minutes until the blueberries are softened and syrupy. Remove from heat and let cool slightly.
7. Pour the cream cheese mixture over the cooled crust in the springform pan. Drop spoonfuls of the blueberry mixture on top of the cheesecake batter and use a knife or toothpick to gently swirl it into the batter.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
9. Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.