Blueberry Swirl Lemon Cheesecake

Prep Time:10 minutes Cook Time:50 minutes Total Time:1 hour Servings: 12

ingredients

For the blueberry sauce:



• 1 cup blueberries


• 1/4 cup sugar


• 1 teaspoon cornstarch


• 1 tablespoon lemon juice



For the cheesecake:



• 1 1/3 cups graham cracker crumbs (gluten-free for gluten-free)


• 4 tablespoons butter, melted


• 24 ounces (3 8oz packages) cream cheese, softened


• 3 eggs


• 1 cup sugar


• 1/2 cup sour cream (or heavy/whipping cream)


• 1 lemon (juice and zest)

directions

Heat the blueberries and sugar in a small sauce pan over medium heat until the sugar melts and the blueberries start to burst, about 5-7 minutes, add the mixture of the cornstarch and lemon juice and cook until it thickens, about a minute, before letting cool.

Option: Replace the graham cracker crumbs with vanilla wafer crumbs, gingersnap cookies crumbs, etc. Use gluten-free cracker or cookie crumbs for gluten-free.
Option: Replace the blueberry sauce with a strawberry sauce or a black berry sauce, a kiwi sauce, etc.

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