Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 3 (8-ounce/225g) packages cream cheese, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) fresh blueberries, divided
  • 1/2 cup (60g) blueberries
  • 1 tsp cornstarch
  • 1 tbsp lemon juice

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan. Chill for 30 minutes to 1 hour.
  2. Preheat oven to 325°F (160°C).
  3. Combine 1/2 cup of blueberries with 1 teaspoon of cornstarch and 1 tbsp of lemon juice in a small sauce pan. Bring to a simmer over medium heat. Cook for about 5 mins, or until it has thickened. Set aside to cool.
  4. Beat softened cream cheese and sugar until smooth and creamy.
  5. Beat in eggs one at a time, mixing well after each addition.
  6. Stir in heavy cream, sour cream, lemon juice, lemon zest, and vanilla extract until just combined.
  7. Gently mix in all-purpose flour until smooth.
  8. Gently fold 1 cup of fresh blueberries into the cheesecake batter. Swirl in the cooled blueberry swirl mixture.
  9. Pour batter into the prepared crust. Bake for 60-75 minutes, or until the edges are set and the center is just slightly wobbly.
  10. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.
  11. Before serving, garnish with remaining fresh blueberries. Release from springform pan and slice. Enjoy your lemon blueberry cheesecake!