𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐋𝐢𝐦𝐞 𝐒𝐰𝐢𝐫𝐥 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞
Indulge in the zesty and fruity delight of this Blueberry Lime Swirl Cheesecake. With a creamy lime-infused base and vibrant blueberry swirls, this dessert is as stunning as it is delicious!
Ingredients
For the Crust:
1 ½ cups (150g) graham cracker crumbs
6 tbsp (85g) unsalted butter, melted
2 tbsp (25g) granulated sugar
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
¾ cup (150g) granulated sugar
2 large eggs
½ cup (120ml) sour cream
2 tbsp fresh lime juice
Zest of 1 lime
1 tsp vanilla extract
For the Blueberry Swirl:
1 cup (150g) fresh or frozen blueberries
2 tbsp granulated sugar
1 tbsp fresh lime juice
Instructions
Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
Make the Blueberry Swirl:
In a small saucepan over medium heat, combine blueberries, sugar, and lime juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries break down and the mixture thickens.
Strain through a fine mesh sieve to remove seeds (optional) and let cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream, lime juice, lime zest, and vanilla extract until fully combined.
Assemble the Cheesecake:
Pour the cheesecake filling over the crust and smooth the top.
Spoon small dollops of the blueberry sauce onto the cheesecake filling. Use a toothpick or skewer to swirl the sauce into the filling for a marbled effect.
Bake the Cheesecake:
Place the springform pan in a larger baking dish and pour hot water into the dish to create a water bath (optional but recommended for even baking).
Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serve and Enjoy:
Remove the cheesecake from the springform pan and garnish with fresh blueberries, lime slices, or a drizzle of the remaining blueberry sauce.
Tips:
Make Ahead: Cheesecake tastes even better the next day, so prepare it in advance for optimal flavor.
Storage: Keep in the refrigerator for up to 5 days or freeze for up to 3 months.
Zesty Boost: For an extra lime kick, add more zest to the filling or garnish.
This Blueberry Lime Swirl Cheesecake is the perfect blend of creamy richness and refreshing fruitiness, making it a standout dessert for any occasion! 💙🍋