A Lemon Blueberry Cheesecake is a delightful combination of tangy lemon, sweet blueberries, and creamy cheesecake, all set on a buttery graham cracker crust. Here’s how you can make this delicious dessert:
Lemon Blueberry Cheesecake Recipe
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice (about 2-3 lemons)
For the blueberry sauce:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (mixed with 1 tbsp water)
For garnish:
- Fresh blueberries
- Lemon zest curls
- Whipped cream (optional)
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, packing it tightly with the back of a spoon.
- Bake for 10 minutes, then set aside to cool while you prepare the filling.
2. Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the sour cream, vanilla extract, lemon zest, and lemon juice, and mix until well combined.
- Pour the cheesecake batter into the prepared crust and smooth the top.
3. Bake the cheesecake:
- Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- After cooling, refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
4. Prepare the blueberry sauce:
- In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat.
- Cook, stirring frequently, until the blueberries release their juices (about 5-7 minutes).
- Stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce thickens.
- Remove from heat and let cool to room temperature.
5. Garnish and serve:
- Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate.
- Pour the cooled blueberry sauce over the top of the cheesecake.
- Garnish with fresh blueberries, lemon zest curls, and a dollop of whipped cream if desired.
Enjoy the creamy, zesty flavor of this Lemon Blueberry Cheesecake—a perfect combination of tart lemon and sweet blueberries with a smooth cheesecake texture!