Ingredients
Scale
- 1 1/2 cupsgraham cracker crumbs
- 1/4 cupgranulated sugar
- 1/2 cupunsalted butter, melted
- 24 ozcream cheese, softened
- 1 cupgranulated sugar
- 1 tspvanilla extract
- 3large eggs
- 1/2 cupsour cream
- 1/4 cupfresh lemon juice
- Zest of1lemon
- 1/2 cupblueberry preserves
- Fresh blueberries for garnish
- Lemon slices for garnish
- Whipped cream for garnish
Instructions
- Preheatyour oven to 325°F (163°C). Grease a 9-inch springform pan to ensure your cheesecake comes out smoothly.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the vanilla extract, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the sour cream, fresh lemon juice, and lemon zest to give the cheesecake its signature tangy flavor.
- Create the Swirl Effect: Pour half of the cream cheese mixture over the cooled crust. Drop spoonfuls of blueberry preserves on top and swirl with a knife to create a marbled effect. Repeat with the remaining cream cheese mixture and more blueberry preserves.
- Bake the Cheesecake: Bake for 55-65 minutes, or until the center is almost set. To prevent cracking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight to allow the flavors to meld together and the texture to firm up.
- Garnish and Serve: Before serving, top the cheesecake with fresh blueberries, lemon slices, and whipped cream for a beautiful and tasty finishing touch.