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.
Full Instructions : Click Here