Lemon Blueberry Swirl Cheesecake


For the Crust:
2 cups Graham Crackers, pulsed into crumbs
1/3 cup Granulated Sugar
1/4 teaspoon Kosher Salt
6 tablespoons Unsalted Butter, melted

For the Lemon Cheesecake Filling:
3 (8 ounce) packages Full-Fat Cream Cheese, very soft
1 cup Full-Fat Sour Cream, at room temperature
1 1/4 cups Granulated Sugar
2 teaspoons Pure Vanilla Extract
3 large Eggs + 2 Egg Yolks, at room temperature
2 tablespoons All-purpose Flour
3/4 cup Fresh Lemon Juice
2 teaspoons Fresh Lemon Zest

For the blueberry swirl:
3/4 cup fresh or frozen blueberries
3 tablespoons granulated sugar


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