Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup lemon juice
1/2 cup blueberry preserves
Fresh blueberries, lemon slices, and edible flowers for garnish
Directions:
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, mix together melted butter and graham cracker crumbs. Firmly press the mixture into the pan’s bottom.
Prepare the Filling:
In a large mixing bowl, beat cream cheese and granulated sugar until smooth. One egg at a time, adding and thoroughly mixing after each addition.
Mix in sour cream, vanilla extract, lemon zest, and lemon juice until fully combined.
Assemble the Cheesecake:
Spoon half of the cream cheese mixture onto the crust.
Add spoonfuls of blueberry preserves and swirl gently with a knife. Over top, drizzle the remaining cream cheese mixture.
Bake the Cheesecake:
Bake until the middle is firm, about 50 to 60 minutes.
Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
Chill and Garnish:
Once the cheesecake is out of the oven, let it cool for four or even overnight in the refrigerator.
Before serving, garnish with fresh blueberries, lemon slices, and edible flowers.