Ingredients:
For the crust:
– 2 cups graham cracker crumbs
– 1/4 cup unsalted butter, melted
For the cheesecake:
– 24 oz (680g) cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 3 large eggs
– Zest of 1 lime
– 1/4 cup lime juice
– 1 cup fresh blueberries
For the swirl:
– 1/2 cup fresh blueberries
– 2 tablespoons granulated sugar
– 1 tablespoon lime juice
For decoration:
– Whipped cream
– Fresh blueberries
– Lime slices
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in lime zest and lime juice. Gently fold in 1 cup of fresh blueberries.
4. Pour the cheesecake batter into the cooled crust, spreading evenly.
5. For the blueberry swirl: In a small saucepan, combine 1/2 cup blueberries, sugar, and lime juice. Cook over medium heat, mashing the blueberries, until mixture thickens. Swirl this mixture into the cheesecake batter.
6. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
7. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
8. Decorate the top with whipped cream, fresh blueberries, and lime slices.
Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices
