Lemon Blueberry Swirl Cheesecake

 

 Ingredients:

• 16 Oz Graham Crackers, Pulsed into crumbs
• 1/3 Cup Sugar
• 14 Tsp Salt
• 6 Tbsp Butter, Melted
• 24 Oz Creamcheese, Softened room temp
• 1 Cup Sour Cream
• 1 1/4 Cup Sugar
• 2 Tsp Vanilla Extract 
• 3 Large Eggs  
• 2 Egg Yolk
• 2 Tbsp All-Purpose Flour
• 3/4 Cup Lemon Juice
• 2 Tsp Lemon Zest
• 3/4 Cup Blueberries
• 3 Tbsp Sugar
• Lemon frosting and Blueberries for decoration. 

Direction:

• Preheat the oven to 325° F and lightly butter your springform cake pan 
• In a blender or food processor, combine the graham crackers, salt, and sugar.
• Add in the melted butter, stir until combined 
• Transfer to the springform pan and press down to create a base 
• In a large bowl whish together cream cheese and sour cream until smooth.
• Add sugar and vanilla extract and mix until smooth.
• Add in the Eggs and Egg Yolk and beat until fully incorporated.
• Add the flour and mix until just combined.
• Stir in lemon juice and lemon zest, mix until it's incorporated in the batter.
• Pour the batter on the crust, and smooth out the top. 
• In a Blender add blueberry and sugar and puree it.
• Strain the puree mixture to get rid of the seeds.
• Add the blueberry mixture on top of the cheesecake and swirl it using a toothpick.
• Cover the bottom of the pan with lots of aluminum foil.
• Place the pan in a larger pan and pour hot water in the large pan to give a hot water bath. 
• Remove the cheesecake pan from the water and bake in the oven for 1 hour and 20 minutes.
• Turn off the oven and let the cheesecake rest for 45 minutes in the oven. 
• Remove cheesecake from the oven and run a knife through the edges and let it rest for 15 more minutes.
• Lightly cover the cheesecake and let it rest in the fridge for 6 to 8 hours. 
• Decorate/ Garnish using lemon frosting and blueberries