Lemon Blueberry Swirl Cheesecake
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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.
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.
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.
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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 ½ cups fresh or frozen blueberries
- ⅓ cup sugar
- 1 tablespoon slightly rounded corn starch
- 1 ounce water
For the cookie crumb crust
- 1⅓ cups graham cracker crumbs
- 3 tablespoon 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 teaspoon 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 teaspoon rounded icing sugar, powdered sugar
- 1 teaspoon 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.
Hi,
I really like the look of your recipe. Unfortunately none of them are in metric measurements. Considering that it is now very common to find recipes online in metric conversion, maybe one day your recipes will follow?
Cheers,
Ingrid
I'm looking into a new recipe software that provides the option but until then, conversions are easily found online.
Just go on the internet and convert it into metric. It's easy.
Where are the instructions for the crust?
Oops! Fixed now.
I want to try and make this! It sounds amazing, but one quick question, is it 3 packages of 8oz cream cheese?
I reworded the direction to make it more clear.
Just took this out of the oven. Looks beautiful but I'm worried it isn't fully cooked. Hope it is! It is dessert for Easter dinner.
Silly question, the whipped cream that you add to the cheesecake batter, should I whip it or just add it as liquid? Can't wait to try this. Thanks.
Nope. just pour straight from the carton.
Can this cheesecake be frozen?
Yes.
It was delicious. I had many compliments. Very light and creamy. Next time I will bake the crust before filling it.
Recipe looks beautiful!
Can I bake it without the eggs? Or any other egg substitute?
Never used egg substitutes. You definitely need eggs in this recipe.
You wrap the bottom of the pannon plastic......wondering; can I put that under the parchment paper. I sheets have a hard time getting the cheesecake off the pan onto a platter.....
I always line the bottom of the pan with parchment paper and never have an issue getting it off the bottom section of a springform.
One way I have read and always use when baking a cheesecake in a water bath is place the cheesecake in an oven bag, then just fold the bag down to the edge of the pan instead of closing it up as you would if using it for a turkey, chicken, etc. Works great!
Looking forward to making the cheesecake but what size eggs do you use.
Large or extra large in our house.
Hi Barry I am going to bake your cheesecake this weekend what size eggs do you use . Thank you
I made this blueberry and lemon cheesecake and the instructions state to mix the blueberry compote onto the top of the cheese mix, which I did, however by doing this the top of the cake becomes a marbelly purple colour which looks nothing like the picture. When I look at the picture it seems to me that about half to a third of the mix is put into the pan, then the blueberry compote added followed by the rest of the mix. Has anyone else had the same result. Nevertheless, it tastes amazing so I am not complaining.
It seems you just swirled it in too much. I added the compote exactly as the instructions indicate, although I like the idea of your method.
Whenever I make a swirled cheesecake I always put half the batter in the pan, add some compote and swirl it, then add the rest of the cheesecake batter and more compote on the top. The only trick is to not put whatever you are using to swirl down so deep it hits that first layer of compote
I would also just like to add that the recipe does not say what type of sugar, so I assumed it is caster sugar, also doesn’t say what size of eggs etc and if you could just put the amounts in grams beside the cup amounts, it would be so much more helpful as I don’t trust these conversion charts, not all of them are the same and of course vary depending on the ingredients
This is not a British site. We do no use the term caster sugar in North America. Sugar is assumed to be white sugar. Eggs are assumed to be large or extra large but again, standards can very geographically. Metric measurements have been added to newer recipes. They have to be updated manually by me but with 10 years worth of recipes published this will take some time. I will look at converting this one though.
I would be really grateful if you could as I want to make this again, and this time I will swirl it less. When you say sugar is just white in NA, surely you have a choice of granulated or caster? Caster being a much finer sugar than granulated.. I know you use the term confectionary sugar when we say icing sugar so I have no problem with that. Hence I referred to Nigella Lawton’s London Cheesecake (which is also made in a Bain Marie ) she uses caster sugar so I used the same for your recipe. As she states in her recipe, once you make a cheesecake in a Bain Marie you will never do it any other way.😄
Hi again Celia, the metric measurements are now available, FYI the term caster sugar is not used in North America at all. Superfine sugar is sometimes used but it's not very common either. Since I am in Canada and a big fan of the UK food shows, I'm pretty well acquainted with the term but even experienced bakers in the US would not have a clue what it meant. Plain granulated sugar is what is used here in practically every baking recipe. I'm tempted to order some caster sugar from the UK just to see the difference in the size of the grains.
The difference in size is quite amazing! All granulated sugar is considered/labeled “superfine” (I found this out when I went to find caster), and caster sugar is sold in the USA. Not sure about Canada. I always use imperial brand for baking. It really makes a difference, especially noticeable in my icing with powdered/confection/icing sugar!
I wonder if you blitz granulated sugar (like you do when making powdered) if before it’s completely powdered you hit a “caster” consistency!
My apologies, the imperial sugar that comes in a pourable canister for drinks is labeled superfine. A bag of Imperial granulated is “extra fine”.
Typo, it’s Nigella Lawson