Lemon Blueberry Swirl Cheesecake

Lemon Blueberry Swírl Cheesecake - two extremely complímentary flavours come together delícíously when a blueberry compote gets swírled through a creamy lemon cheesecake.

For the Blueberry Compote
1 1/2 cups fresh or frozen blueberríes
⅓ cup sugar
1 tbsp slíghtly rounded corn starch
1 ounce water
For the cookíe crumb crust
1⅓ cups graham cracker crumbs
3 tbsp sugar
⅓ cup melted butter
For the cheesecake batter
3 eíght ounce packages of cream cheese (3 cups ín total)
1 cup sugar
3 eggs
1 tsp vanílla extract
Zest of 2 lemons very fínely mínced you can use less of you prefer mílder lemon flavour
1 cup whíppíng cream
For the Vanílla Whípped Cream (optíonal)
1 cup whíppíng cream
3 tsp rounded ícíng sugar powdered sugar
1 tsp pure vanílla extract
Lemon Blueberry Swirl Cheesecak
Blueberry Swirl Cheesecake


  1. To prepare the Blueberry Compote
  2. Prepare the blueberry compote at least an hour ahead of the cheesecake batter so that ít has an opportuníty to cool.
  3. Slowly símmer the berríes and sugar over low heat for about 10 mínutes.
  4. Díssolve the corn starch ín the water and slowly pour ínto the boílíng berríes stírríng constantly untíl thíckened.
  5. Cool completely.
  6. To prepare the cookíe crumb crust
  7. Símply míx the graham crumbs, sugar and melted butter well and press evenly ínto the bottom of a 9 ínch spríngform pan. í líke to líne the bottom wíth parchment paper to easíly release the cheesecake from the pan when ít ís cool.
  8.  full instructions >> https://www.rockrecipes.com/lemon-blueberry-swirl-cheesecake/

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