Lemon Blueberry Swirl Cheesecake. Two extremely complimentary flavours come together deliciously when a blueberry compote gets swirled through a creamy lemon cheesecake.
Two extremely complimentary flavours come together deliciously when a blueberry compote gets swirled through a creamy lemon cheesecake.”> Lemon Blueberry Swirl Cheesecake
This lemon blueberry swirl cheesecake joins quite a list of cookie, cake and dessert recipes on this website that contain the deliciously complimentary flavours of lemon and blueberry.
This past Thanksgiving, was just last week here in Canada. This creamy cheesecake joins my Apple Crumble Pie and Bumbleberry Pie as one of the three desserts that I served up to guests and our family that day.
Two extremely complimentary flavours come together deliciously when a blueberry compote gets swirled through a creamy lemon cheesecake.
Other neighbours and friends happily joined in the leftover bounty and raved about this cheesecake.
Many people like to have cheesecake as a non-traditional birthday cake and this one would be perfect for the lemon lover in your life.
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Be sure to check out this collection of Rock Recipes Most Popular Cheesecake related recipes.
Rock Recipes Top Ten Cheesecakes
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Two extremely complimentary flavours come together deliciously when a blueberry compote gets swirled through a creamy lemon cheesecake.”> Lemon Blueberry Swirl Cheesecake
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Lemon Blueberry Swirl Cheesecake
Lemon Blueberry Swirl Cheesecake - two extremely complimentary flavours come together deliciously when a blueberry compote gets swirled through a creamy lemon cheesecake.
Ingredients
For the Blueberry Compote
- 1 1/2 cups fresh or frozen blueberries
- ⅓ cup sugar
- 1 tbsp slightly rounded corn starch
- 1 ounce water
For the cookie crumb crust
- 1⅓ cups graham cracker crumbs
- 3 tbsp sugar
- ⅓ cup melted butter
For the cheesecake batter
- 3 eight ounce packages of cream cheese, (3 cups in total)
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- Zest of 2 lemons very finely minced, you can use less of you prefer milder lemon flavour
- 1 cup whipping cream
For the Vanilla Whipped Cream (optional)
- 1 cup whipping cream
- 3 tsp rounded icing sugar, powdered sugar
- 1 tsp pure vanilla extract
Instructions
To prepare the Blueberry Compote
- Prepare the blueberry compote at least an hour ahead of the cheesecake batter so that it has an opportunity to cool.
- Slowly simmer the berries and sugar over low heat for about 10 minutes.
- Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.
- Cool completely.
To prepare the cookie crumb crust
- Simply mix the graham crumbs, sugar and melted butter well and press evenly into the bottom of a 9 inch springform pan. I like to line the bottom with parchment paper to easily release the cheesecake from the pan when it is cool.
To prepare the cheesecake batter
- Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract and lemon zest.
- Finally blend in the whipping cream well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter.
- Pour over the prepared base and drop teaspoonfuls of the blueberry compote over the surface of the batter.
- With the handle of a wooden spoon, and being careful not to hit the bottom crust layer, swirl the compote through the cheesecake batter.
- Bake in a bain marie at 300 degrees F for 60-70 minutes. (Oven temperatures will vary slightly. Mine takes the full 70 minutes and you can go to 75 if you feel you need to.)
- Don't be an compulsive oven door opener! Don't open it at all in the first hour.
- The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
- Allow the cake to cool to room temperature before moving it to the fridge to chill completely.
Tp prepare the Vanilla Whipped cream
- Simply beat all of the ingredients together with an electric mixer until firm peaks form.
- Pipe the prepared cream around the perimeter of the cheesecake.
Notes
In my opinion, baking the perfect cheesecake requires the use of a bain marie during baking. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.
I bake my cheesecakes in a 9 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. Wrapping the bottom of the pan in plastic wrap before the foil is added is also a good idea. The temperature doesn't get hot enough to melt it and it doesn't come into contact with the cheesecake anyway. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from ½ to ⅔ of the way to the top.I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.
EVEN IF YOU CHOOSE NOT USE A BAIN MARIE still use the aluminum foil wrap around the cheesecake pan. The aluminum foil still offers a good buffer to the heat. High heat and baking too quickly is the main reason that a cheesecake becomes dense and not creamy.
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Nutrition Information
Yield
16Serving Size
1 sliceAmount Per Serving Calories 447Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 122mgSodium 218mgCarbohydrates 39gFiber 1gSugar 33gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Justin Zehnder
Wednesday 12th of November 2025
With the lemon blueberry swirl cheesecake recipe, once prepared and decorated can it be frozen? Making the recipe for a friend but they are picking it up 6 days early.
Barry C. Parsons
Tuesday 18th of November 2025
Glaze when thawed, I woulds think.
Julia
Saturday 27th of April 2019
This cheesecake is simply amazing! Very easy to make. I actually made this twice. Once a few weeks beofre Easter to make sure I would like it and serve it to 15. It was a huge hit!! Everyone loved it! Going to make this again for sure and change it up with raspberries. Great recipe!
Barry C. Parsons
Saturday 27th of April 2019
Glad it was such a success!
Vii
Sunday 3rd of March 2019
Hi, I really love lemon and blueberries and this loooks delicious but i need help. Just attempted it tonight and i havemt made cheesecake in a long time so i am not sure it turned out. Few questions hoping you can help me with.
1. Is the compote really thick after it cools? Mine was so thick from the cornstarch and i have never made a compote, so i added tiny bit of water to slightly thin it a tad.
2. I accidentally opened the door early because i set the timer wrong to 30mins only. Threw it back in though for the rest of cooking time, will it be okay? Its brownijg on top, im worried the bottom is burnt.
3. It was very jiggly still. And deflated as it cool. Is it suppose to be jiggly? Does it harden as it cools,?
4. The toothpick test doesnt work on it right?
Im very sad and hoping with some tips to try it again.
Thanks. And if you ever take a video of it. Or even pixtures of how your compote looks. And the step of how you add it in and swirl it. That would be awesome. I cant seem to get it right.
Thank you kindly !!!
Barry C. Parsons
Sunday 3rd of March 2019
Hope it turned out ok in the end.
Joan
Saturday 2nd of March 2019
The lemon blueberry compote cheesecake taste wonderful. I had an issue after 75 minutes cooking and letting the cheese cake sit on hour the filling was soft. Any suggestions as to what I can do to get a firmer finish.
Barry C. Parsons
Sunday 3rd of March 2019
Your oven could be running cool. If you are usinng a bain marie you could put it up to 325 or leave for 90 minutes.
Patty M
Friday 15th of June 2018
This cake looks great. I am excited to make it but I would like to know if this cake be frozen?
Barry C. Parsons
Monday 2nd of July 2018
Most cheesecakes can be frozen.