Is there a more delightful combination than tart lemon and sweet blueberries? This Lemon Blueberry Cheesecake brings these flavors together in a creamy, dreamy dessert that’s as stunning to look at as it is to taste. Whether you're hosting a dinner party, celebrating a special occasion, or simply treating yourself, this cheesecake is sure to impress.
Follow this easy recipe to create a vibrant and flavorful dessert that’s perfect year-round.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- 2 tsp vanilla extract
- Zest and juice of 1 lemon
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp lemon juice
- 2 tbsp water
Instructions
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
2. Make the Crust
Combine the graham cracker crumbs and sugar in a medium bowl, then mix in the melted butter until the texture resembles wet sand. Press the mixture tightly into the base of the springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool while you prepare the filling.
3. Prepare the Cheesecake Filling
- Using a hand or stand mixer, beat the softened cream cheese and sugar in a large bowl until smooth and creamy.
- Add the eggs one at a time, mixing until incorporated after each addition.
- Mix in the sour cream, vanilla extract, lemon zest, and lemon juice until smooth. Avoid overmixing, as this can cause the cheesecake to crack.
4. Assemble and Bake
- Pour the cheesecake filling over the baked crust and spread evenly.
- Place the springform pan in a large roasting pan. Add hot water to the roasting pan, filling it halfway up the sides of the springform pan to create a water bath. This will help prevent cracking.
- Bake for 60–70 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for 1 hour.
5. Prepare the Blueberry Topping
- While the cheesecake is cooling, combine the blueberries, sugar, cornstarch, lemon juice, and water in a small saucepan.
- Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down slightly (about 5–7 minutes). Set aside to cool completely.
6. Chill the Cheesecake
Once the cheesecake reaches room temperature, refrigerate it for at least 4 hours, preferably overnight, until fully set.
7. Top and Serve
Before serving, spread the cooled blueberry topping over the cheesecake. Garnish with fresh lemon slices or extra blueberries for an extra touch. Slice, serve, and enjoy every zesty, sweet bite!
Pro Tips
- Ensure ingredients are at room temperature: This makes for a smoother cheesecake filling without lumps.
- Use fresh lemons: Freshly squeezed lemon juice and zest will give a more vibrant flavor than bottled alternatives.
- Patience is key: Allowing the cheesecake to cool slowly in the oven and chill overnight achieves that perfect texture.
Why This Recipe Stands Out
The combination of creamy cheesecake, zesty lemon, and sweet, tangy blueberries creates a flavor explosion. The buttery graham cracker crust ties it all together, making this dessert not only elegant but irresistibly delicious.
Whip up this Lemon Blueberry Cheesecake for your next gathering or as a much-deserved treat for yourself, and watch it disappear slice by slice. You deserve it!
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