Lemon Blueberry Cheesecake
A delightful dessert combining the creamy richness of cheesecake with zesty lemon flavors and sweet blueberries, perfect for special occasions or a sweet treat.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a sweet, crunchy base.
- 0.25 cups granulated sugar Enhances the flavor of the crust.
- 0.5 cups unsalted butter, melted Binds the crust ingredients together.
For the filling
- 24 ounces cream cheese, softened Forms the heart of the cheesecake.
- 1 cups granulated sugar Sweetens the cheesecake.
- 1 tablespoon lemon juice Brightens the flavor profile.
- 1 teaspoon vanilla extract Provides warmth and depth.
- 3 large eggs Essential for structure.
- 0.25 cups sour cream Adds creaminess and tang.
- 0.25 cups heavy cream Enhances richness.
- 1 cup fresh blueberries Provides bursts of flavor.
For the topping
- 1 cup fresh or frozen blueberries Creates a beautiful finish.
- 0.25 cups granulated sugar Balances tartness of blueberries.
- 1 tablespoon lemon juice Adds brightness to the sauce.
- 1 teaspoon cornstarch mixed with 1 tablespoon water Optional for thickening the sauce.
For garnish
- fresh blueberries and lemon zest For decoration.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium bowl until well combined. Press firmly into the bottom of the springform pan and chill in the fridge.
- In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar, lemon zest, lemon juice, and vanilla extract. Mix until creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and heavy cream until smooth. Gently fold in fresh blueberries.
Baking
- Pour cheesecake filling into chilled crust and spread evenly. Bake for 55-60 minutes, until edges are set but center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour with the door ajar.
Topping
- Cook topping blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice over medium heat until blueberries release juices.
- If desired, thicken with cornstarch mixture.
- Spread blueberry sauce over the cheesecake and refrigerate for at least 4 hours or overnight to set.
Serving
- Before serving, garnish with fresh blueberries and a sprinkle of lemon zest.
Notes
Make sure cream cheese is at room temperature for easy mixing. Allow the cheesecake to cool and set thoroughly for best texture. You may replace blueberries with other fruits like raspberries.