Best Blueberry Lemon Cheesecake (Printer-Friendly)

Swirls of blueberries meet zesty lemon in this creamy cheesecake—summer's flavors in every decadent slice.

# What You’ll Need to Cook:

→ Graham Crust

01 - 220 g graham cracker crumbs
02 - 115 g unsalted butter, melted
03 - 25 g granulated sugar
04 - 3.5 g coarse kosher salt

→ Cheesecake Filling

05 - 900 g full-fat cream cheese, at room temperature
06 - 335 g white sugar
07 - 4 large egg yolks, at room temperature
08 - 120 g sour cream, at room temperature
09 - 60 ml fresh lemon juice
10 - 1 tablespoon lemon zest, finely grated
11 - 1 teaspoon vanilla extract
12 - 1 teaspoon lemon extract

→ Blueberry Swirl and Topping

13 - 225 g fresh blueberries, divided
14 - 25 g granulated sugar
15 - 15 ml lemon juice
16 - 8 g cornstarch
17 - 45 ml cold water

# Steps to Prepare:

01 - Preheat oven to 160°C. In a bowl, combine graham cracker crumbs, melted unsalted butter, sugar, and salt. Mix until evenly moistened. Press mixture firmly and evenly into the base of a 23 cm springform pan. Bake for 10 minutes. Let cool at room temperature for 10 minutes, then refrigerate for 10 minutes.
02 - In a large bowl, beat cream cheese on medium speed until smooth. Gradually add sugar, mixing well. Rub lemon zest into the sugar before adding to intensify citrus aroma. Add egg yolks one at a time, mixing gently. Fold in sour cream, fresh lemon juice, vanilla extract, and lemon extract until fully combined. Avoid overmixing.
03 - In a saucepan, combine half of the blueberries, granulated sugar, and 15 ml lemon juice. Heat over medium-low, stirring until berries burst and juices release. Mix cornstarch with cold water to form a slurry, then add to the pan. Stir continuously as the mixture thickens. Add remaining whole blueberries; simmer until glossy. Cool before using.
04 - Pour half of the cheesecake batter into the chilled crust. Spoon half of the blueberry sauce over the batter, swirling gently with a toothpick. Repeat layering with remaining batter and blueberry sauce, creating marble-like patterns.
05 - Wrap the springform pan with two layers of heavy-duty foil. Place wrapped pan into a large roasting pan. Pour boiling water into the roasting pan to reach halfway up the sides of the cheesecake pan.
06 - Bake in preheated oven at 175°C for 55 to 65 minutes, or until the edges are set with a slight wobble at the centre and the top is pale golden. Turn off oven, prop the door open with a wooden spoon, and allow to rest inside for 1 hour.
07 - Remove from oven and water bath. Cool to room temperature, then refrigerate for 6 to 8 hours or overnight for optimal texture and flavour development.
08 - Gently unmould the cheesecake. Drizzle with remaining blueberry sauce and garnish with fresh lemon zest before slicing. Serve chilled for best results.

# Extra Cooking Tips:

01 - Ensure all dairy and eggs are at room temperature to achieve a silky, lump-free filling.
02 - Slice using a knife dipped in hot water and wiped clean between cuts for sharp, neat portions.
03 - For advance preparation, cheesecake can be stored in the refrigerator for up to 5 days, or frozen (well-wrapped) for up to 1 month.

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