Fluffy Blueberry Cheesecake Swirl Cake
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 3 large eggs
– Zest of 1 lemon
– 1/4 cup lemon curd
– 2 cups graham cracker crumbs
– 1/4 cup unsalted butter, melted
– Whipped cream for decoration
– Fresh mint leaves for garnish
– Lemon slices for garnish
Instructions:
1. Start by preheating your oven to 325°F (163°C) and grease a 9-inch springform pan to prepare for the crust and cheesecake.
2. For the crust, combine the graham cracker crumbs and melted butter in a mixing bowl. Stir until all the crumbs are coated. Press this mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes and then set it aside to cool.
3. Now let’s make the cheesecake filling! In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese until it’s beautifully smooth and creamy. Gradually add in the granulated sugar and continue mixing until combined.
4. Next, add the sour cream, vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Mix thoroughly until everything is well incorporated.
5. It’s time to add the eggs! Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
6. Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly across the surface.
7. For the delightful swirl, dollop spoonfuls of lemon curd on top of the cheesecake batter. Take a butter knife and gently swirl the curd into the batter to create a beautiful marbled effect.
