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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.

Lemon Blueberry Swirl 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.

Lemon Blueberry Swirl Cheesecake

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.

Looking for more cheesecake ideas?

Be sure to check out this collection of Rock Recipes Most Popular Cheesecake related recipes.

Rock Recipes Top Ten Cheesecakes

Rock Recipes Top Ten Cheesecakes

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Lemon Blueberry Swirl Cheesecake

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
Yield: 16 servings

Lemon Blueberry Swirl Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes

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

  1. Prepare the blueberry compote at least an hour ahead of the cheesecake batter so that it has an opportunity to cool.
  2. Slowly simmer the berries and sugar over low heat for about 10 minutes.
  3. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.
  4. Cool completely.

To prepare the cookie crumb crust

  1. 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

  1. Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Beat in the vanilla extract and lemon zest.
  4. 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.
  5. Pour over the prepared base and drop teaspoonfuls of the blueberry compote over the surface of the batter.
  6. With the handle of a wooden spoon, and being careful not to hit the bottom crust layer, swirl the compote through the cheesecake batter.
  7. 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.)
  8. Don't be an compulsive oven door opener! Don't open it at all in the first hour.
  9. 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.
  10. Allow the cake to cool to room temperature before moving it to the fridge to chill completely.

Tp prepare the Vanilla Whipped cream

  1. Simply beat all of the ingredients together with an electric mixer until firm peaks form.
  2. 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.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

1 slice

Amount 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.

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Jane

Friday 7th of August 2020

Do you bake this cheesecake at the same temperature as noted if you are not going to bake it in a water bath or do you change the temperature?

Leanne

Saturday 27th of June 2020

This cheesecake is divine! I found the directions very easy to follow. I didn't use the water bath as I didn't have a dish big enough, but it turned out beautifully anyway. This recipe is going in my keeper file for sure. So refreshing on a hot summer day.

Katherine

Sunday 2nd of June 2019

Stupid question, but can this be turned into a no bake cheesecake? Maybe by leaving the eggs out and chilling the cheesecake for 4+ hours or even overnight?

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.

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