How to make it:
Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool slightly.
Make the blueberry swirl by combining blueberries, ¼ cup sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, until the berries burst.
Stir in the cornstarch slurry and cook for another 1–2 minutes until thick and glossy. Let cool, then mash or blend until mostly smooth.
Beat the cream cheese and ¾ cup sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each.
Add the sour cream, lemon juice, lemon zest, vanilla, and flour. Mix just until combined.
Pour half of the cheesecake batter over the crust. Spoon several small dollops of blueberry sauce over the surface.
Add the remaining cheesecake batter, then dollop more blueberry sauce on top.
Use a thin knife or skewer to gently swirl the blueberry sauce through the batter. Don’t over-swirl you want distinct purple ribbons.
Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for about 30 minutes.
Cool completely, then refrigerate for at least 6 hours, preferably overnight, before slicing.
For those gorgeous clean slices, use a warm sharp knife and wipe it between cuts. 🍋🫐
