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 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

US Customary - Metric

Instructions

To prepare the Blueberry Compote

1. Prepare the blueberry compote at least an hour ahead of the cheesecake batter so that it has an opportunity to cool.
2. Slowly simmer the berries and sugar over low heat for about 10 minutes.
3. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.
4. Cool completely.

To prepare the cookie crumb crust

1. 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

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