Lemon Blueberry Cheesecake Recipe

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Lemon Blueberry Cheesecake: A Zesty Delight

Embark on a flavor-packed journey with our Lemon Blueberry Cheesecake. This dessert marries the tangy zest of lemons with the sweet, juicy bursts of fresh blueberries, all nestled on a buttery graham cracker crust. It’s a symphony of flavors that promises to delight your taste buds and add a dash of elegance to any dessert table.

Ingredients

Graham Cracker Crust:

  • 2 ⅔ cups graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup melted butter

Lemon Cheesecake Filling:

  • 24 ounces cream cheese, room temperature
  • 1 ¼ cup sugar
  • 3 large eggs, room temperature, lightly whisked
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Blueberry Sauce:

  • 1 ¼ cup fresh blueberries, divided
  • ⅛ cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Directions

Graham Cracker Crust:

  1. Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray, line the bottom with parchment paper, and spray once more.
  2. Combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of the prepared pan.
  3. Bake for 12 minutes, then allow to cool.

Lemon Cheesecake Filling:

  1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Gradually mix in the eggs, followed by the lemon zest, lemon juice, and vanilla extract. Pour half of the filling over the cooled crust.

Blueberry Sauce:

  1. In a saucepan, cook 1 cup of blueberries with sugar, cornstarch, water, and lemon juice over medium heat until the sauce thickens. Remove from heat, stir in the remaining blueberries, and allow to cool slightly.
  2. Spoon half of the blueberry sauce over the cheesecake filling and gently swirl with a knife. Add the remaining cheesecake filling, top with the rest of the blueberry sauce, and swirl again.

Baking:

  1. Wrap the bottom of the springform pan in foil and place it in a larger pan. Fill the larger pan with hot water to create a water bath that comes about halfway up the sides of the cheesecake pan.
  2. Bake for 1 hour to 1 hour 10 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and cool in the pan on a wire rack.
  3. Chill in the refrigerator for at least 4 hours, or overnight, before removing from the pan and serving.

Nutritional Information

  • Prep Time: 30 minutes
  • Cooking Time: 1 hour 10 minutes
  • Chill Time: 4+ hours
  • Servings: 12

This Lemon Blueberry Cheesecake is not just a dessert; it’s a celebration of flavor. Whether you’re baking for a special occasion or simply treating yourself, this cheesecake promises to be a crowd-pleaser. The blend of zesty lemon and sweet blueberries, combined with the creamy cheesecake filling and crunchy crust, offers a gourmet dessert experience that’s both satisfying and visually appealing. Enjoy the perfect balance of sweet and tangy in every bite!

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