Description
A creamy and tangy cheesecake with a delightful swirl of blueberry sauce, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1 cup blueberry sauce (store-bought or homemade)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, heavy cream, lemon zest, and lemon juice until well combined.
- Pour cheesecake batter over the prepared crust in the pan.
- Drop spoonfuls of blueberry sauce onto the batter. Use a knife or skewer to swirl the blueberry sauce into the batter.
- Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours, or overnight, before removing from the springform pan.
Notes
For best results, allow the cheesecake to chill overnight for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes