Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 1 tbsp (12g) Granulated sugar
  • 1 tsp Lemon zest, freshly grated
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.5 tsp Sea salt
  • 24 oz (680g) Full-fat cream cheese, room temperature
  • 1 cup (200g) Granulated sugar
  • 1 tbsp Lemon zest
  • 3 large Eggs, room temperature
  • 0.5 cup (120g) Full-fat sour cream
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 tsp Pure vanilla extract
  • 1 cup (150g) Fresh or frozen blueberries
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp Lemon juice
  • 1 tsp Cornstarch
  • 1 tsp Water

Instructions:

  1. Preheat oven to 350°F (180°C). In a medium bowl, rub 1 tsp lemon zest into 12g sugar. Mix with graham cracker crumbs, salt, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
  2. Prepare blueberry reduction by combining blueberries, 25g sugar, and 1 tsp lemon juice in a saucepan. Simmer for 5 mins until berries burst. Stir in cornstarch slurry (1 tsp cornstarch + 1 tsp water) and boil for 1 minute until thickened. Strain if a smoother swirl is desired and cool.
  3. Lower oven temperature to 325°F (160°C). Rub 1 tbsp lemon zest into 200g sugar. Beat room-temperature cream cheese with the lemon sugar until smooth and emulsified.
  4. Add eggs one at a time on low speed, followed by sour cream, 2 tbsp lemon juice, and vanilla. Do not overbeat to avoid incorporating air bubbles.
  5. Pour filling over the cooled crust. Drop spoonfuls of blueberry reduction onto the batter and swirl with a knife.
  6. Bake for 45-55 minutes until edges are set but the center has a slight jiggle. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking. Refrigerate for at least 6 hours.