Craving a dessert that perfectly balances tart and sweet? This lemon blueberry cheesecake is just what you need! It combines the creamy texture of cheesecake with the refreshing zing of lemon and the burst of juicy blueberries, creating a delightful treat for any occasion.
Imagine a rich, velvety cheesecake sitting atop a buttery graham cracker crust, topped with a luscious layer of blueberry compote. This dessert is not only visually stunning but also a crowd-pleaser that will leave everyone asking for your secret recipe.
The Ultimate Lemon Blueberry Cheesecake
This lemon blueberry cheesecake is a delightful dessert featuring a creamy filling infused with fresh lemon juice and zest, complemented by a sweet blueberry topping. It’s a harmonious blend of flavors that offers a light and refreshing taste, making it perfect for warm weather gatherings or special celebrations.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- ¼ cup water
- 2 tablespoons cornstarch
- ¼ cup sugar for blueberry topping
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Bake the Cheesecake: Pour the cheesecake filling into the prepared crust. Bake for 55-60 minutes or until set and slightly jiggly in the center. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Prepare the Blueberry Topping: In a small saucepan, combine blueberries, water, ¼ cup sugar, and cornstarch. Cook over medium heat, stirring gently until the mixture starts to thicken. Remove from heat and let cool.
- Serve: Once the cheesecake is fully chilled, remove it from the springform pan. Top with blueberry compote just before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes (includes cooling time)
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 22g
- Protein: 6g
- Carbohydrates: 30g
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