Lemon Blueberry Swirl Cheesecake

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries, fresh or frozen
  • 2 Lemons, zest of

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 Rounded tsp icing sugar
  • 1 Slightly rounded tbsp corn starch
  • 1 1/2 cup Sugar
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract, pure

• Snacks

  • 1 1/3 cups Graham cracker crumbs

• Dairy

  • 1/3 cup Butter
  • 1 3 eight ounce packages ounces Cream cheese
  • 2 cup Whipping cream

• Liquids

  • 1 oz Water

Found on rockrecipes.com

Description

Directions

• 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.
• 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.
• Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla extract and lemon zest.
• Finally blend in the whipping cream well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter.
• Pour over the prepared base and drop teaspoonfuls of the blueberry compote over the surface of the batter.
• With the handle of a wooden spoon, and being careful not to hit the bottom crust layer, swirl the compote through the cheesecake batter.
• Bake in a bain marie at 300 degrees F for 60-70 minutes. (Oven temperatures will vary slightly. Mine takes the full 70 minutes and you can go to 75 if you feel you need to.)
• Dont be an compulsive oven door opener! Dont open it at all in the first hour.
• The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
• Allow the cake to cool to room temperature before moving it to the fridge to chill completely.
• Simply beat all of the ingredients together with an electric mixer until firm peaks form.
• Pipe the prepared cream around the perimeter of the cheesecake.