Lemon Blueberry Swirl Cheesecake

This Lemon Blueberry Swirl Cheesecake combines the creaminess of traditional cheesecake with a refreshing lemon zest and a vibrant blueberry swirl. The smooth texture is paired with a buttery graham cracker crust, making it a delightful dessert perfect for any occasion. This recipe is balanced and appeals to those who appreciate classic flavors with a creative twist.

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 pure vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup blueberries (fresh or frozen)
• 2 tablespoons honey (or maple syrup, optional)

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
5. In a small saucepan, combine the blueberries and honey (if using) over medium heat. Cook until the blueberries start to burst and form a sauce, about 5-7 minutes. Remove from heat and let cool slightly.
6. Pour the cheesecake batter over the crust in the springform pan. Drop spoonfuls of the blueberry sauce onto the cheesecake batter and use a knife or skewer to swirl it gently.
7. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
8. Turn off the oven and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.