Blueberry Lemon Swirl Cheesecake [repost]🍋🫐🥧 My top dessert this summer definitely was this creamy cheesecake that i made for my bf’s birthday! It’s creamy, and has the fresh and tangly taste from the lemon and homemade blueberry compote🥹 Recipe: Graham Cracker Crust: 13/4 cups graham cracker crumbs (200 grams) 1/3 cup granulated sugar (66 gams) 8 tablespoons unsalted butter melted (113 grams) Berry Swirls: 1 1/4 cup blueberries fresh or frozen (188 grams) 2 tablespoons granulated sugar divided (24.7 grams) Some lemon zests Cheesecake Filling: 24 ounces cream cheese room temperature (678 grams) 3/4 cup granulated sugar (148.5 grams) 2 tablespoons all-purpose flour (7.5 grams) 2 teaspoons vanilla extract (9.3 grams) Some lemon, and orange zests 3 eggs room temperature Instructions: • preheat the oven to 325 F/ 163 C • Combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared springform pan. Bake for 6 to 8 minutes or until golden brown. • for the compote: combine the blueberries, sugar, and 2 tablespoons water in a small saucepan over medium heat. Stir consistently, until the mixture has thickened, about 5 minutes. • increase the temperature of the oven to 350 F/ 177 C • for the cheesecake: beat the cream cheese on medium-low, add in 3/4 cup granulated sugar and beat until combined. Add in the flour, vanilla and eggs, one at a time, beating until it is all well combined • pour 1/3 of the cream cheese batter into the cake ring then add a few spoonfuls of the compote. Keep doing this until you have nothing left • bake the cheesecake for 35 minutes. Turn the oven off and leave in the oven with the door closed for an hour. Take the cheesecake out of the oven and set it on the countertop allowing it to cool for 1 hour before moving it to the refrigerator. Refrigerate at least 4 hours before serving. #cheesecake #blueberrycheesecake #dessert #baking #lemonblueberry - @jennieeeg