Dreamy Lemon Blueberry Cheesecake Slice Recipe for Sweet Lovers

Crafting a delectable lemon blueberry cheesecake slice can transport you to a world of pure culinary bliss.

Sweet and tangy flavors dance together in this irresistible dessert.

Each bite promises a creamy texture balanced by bright citrus notes.

Ripe blueberries nestle perfectly within the smooth cream cheese base, creating a stunning visual and taste experience.

Fresh ingredients elevate this classic treat beyond ordinary expectations.

No complicated techniques stand between you and this mouthwatering masterpiece.

Prepare to indulge in a slice of pure happiness that will leave everyone craving more.

Lemon Blueberry Cheesecake Slice – Flavors That Shine

• Savor Simplicity: This lemon blueberry cheesecake slice requires basic baking skills, making it perfect for home bakers of all levels who want to create a stunning dessert without advanced techniques.
• Burst with Freshness: Packed with vibrant lemon zest and juicy blueberries, this recipe delivers a bright, tangy flavor profile that dances on your taste buds and provides a refreshing twist on classic cheesecake.
• Crowd-Pleasing Dessert: Versatile enough for casual gatherings, potlucks, or elegant dinner parties, this cheesecake slice impresses guests with its beautiful presentation and delightful combination of creamy texture and fruity notes.

Ingredients for a Tangy Lemon Blueberry Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds sweetness to the crust.
• Unsalted Butter: Helps bind the crust ingredients and creates a rich, golden texture.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and smooth texture.
• Sugar: Sweetens the cheesecake filling.
• Vanilla Extract: Enhances the overall flavor with its warm and aromatic profile.
• Lemon Juice, Lemon Zest: Adds a bright, citrusy flavor to the cheesecake.
• Eggs: Provide structure and help bind the filling together.
• Sour Cream: Contributes to the creamy texture and adds a subtle tangy flavor.
• Fresh Blueberries: Introduces bursts of fruity sweetness throughout the cheesecake.

• Blueberries: Creates a vibrant and flavorful topping for the cheesecake.
• Sugar: Sweetens the blueberry sauce.
• Lemon Juice: Adds a citrusy brightness to the topping.
• Cornstarch, Water: Helps thicken the blueberry sauce and create a glossy consistency.

How to Prepare Lemon Blueberry Cheesecake in Slices

Step 1: Warm Up the Oven

Grab your oven mitt and set the temperature to 350F (175C).

Generously grease a 9-inch springform pan with butter or cooking spray to prevent sticking.

Step 2: Build the Crunchy Base

• Graham cracker crumbs
• Sugar
• Melted butter

Mix these ingredients in a bowl until they form a perfect sandy texture that holds together when pressed.

Step 3: Shape the Crust

Press the crumb mixture firmly into the bottom of the pan, creating an even layer.

Slide the pan into the oven and bake for 8-10 minutes until lightly golden.

Remove and let it cool completely.

Step 4: Whip the Creamy Filling

In a large mixing bowl, beat cream cheese and sugar until silky smooth and free of lumps.

Use an electric mixer for the best results.

Step 5: Boost the Flavor

• Vanilla extract
• Fresh lemon juice
• Lemon zest

Mix thoroughly until everything is beautifully combined.

Step 6: Incorporate Eggs

Add eggs one at a time, mixing well after each addition.

Pour in sour cream and blend until the mixture becomes wonderfully creamy and uniform.

Step 7: Fold in Blueberries

Gently fold fresh blueberries into the cheesecake mixture, being careful not to crush them.

Step 8: Fill the Crust

Pour the cheesecake filling over the cooled crust.

Use a spatula to create a smooth, even surface.

Step 9: Bake to Perfection

Lower the oven temperature to 325F (160C).

Bake for 55-65 minutes until the center is set but still slightly wobbly.

Step 10: Slow Cool Method

Turn off the oven, crack the door open, and let the cheesecake rest inside for one hour.

This prevents cracking.

Step 11: Chill and Set

Allow the cheesecake to cool completely at room temperature.

Refrigerate for at least 4 hours or overnight for the best texture.

Step 12: Create Blueberry Topping

• Blueberries
• Sugar
• Lemon juice
• Cornstarch
• Water

Step 13: Cook the Topping

Simmer the mixture over medium heat, stirring constantly until it thickens (about 5-7 minutes).

Let it cool completely.

Step 14: Finish with Flair

Once the cheesecake is chilled, generously spread the blueberry topping over the surface.

Sprinkle with extra fresh blueberries for a stunning presentation.

Tips for Layering Blueberries and Lemon Cream Cheese

• Avoid overmixing the cheesecake batter and use room temperature ingredients to reduce the risk of surface cracks.
• Zest the lemon before juicing to maximize the citrusy essence and enhance the overall taste profile.
• Toss fresh blueberries in a light dusting of flour before folding into the batter to prevent them from sinking.
• Strain the blueberry sauce for a silky, refined finish that looks elegant and professional.
• Dip your knife in hot water and wipe clean between each cut to achieve clean, precise cheesecake slices.

Fun Ways to Customize Blueberry Cheesecake

• Gluten-Free Berry Delight: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version. Use certified gluten-free ingredients throughout the recipe.
• No-Bake Berry Cheesecake: Skip baking by using gelatin to set the cheesecake. Chill in refrigerator for 6-8 hours until firm. Swap cream cheese with a lighter, no-cook alternative.
• Vegan Berry Slice: Substitute cream cheese with cashew-based cream cheese. Use coconut cream instead of sour cream. Replace eggs with cornstarch and plant-based egg replacer. Utilize coconut oil for the crust.

Best Serving Styles for Lemon Blueberry Cheesecake

• Elegant Tea Party Pairing: Serve slices alongside delicate lavender earl grey tea, creating a sophisticated dessert experience that complements the cake's bright citrus notes.
• Fresh Brunch Centerpiece: Position slices on a rustic wooden board with scattered fresh blueberries and mint leaves, making a stunning weekend brunch focal point that delights guests.
• Summer Dessert Picnic: Pack individual slices in small mason jars with extra blueberry sauce, perfect for outdoor gatherings and easy transportation during sunny afternoons.
• Creamy Garnish Option: Top each slice with a dollop of whipped cream and sprinkle of lemon zest, adding extra texture and enhancing the cake's delightful tangy flavor profile.

Storage Solutions for Lemon Blueberry Cheesecake Slices

• Wrap the cheesecake slice tightly with plastic wrap or aluminum foil, keeping it in an airtight container. Store in the refrigerator for up to 5 days, maintaining its fresh flavor and creamy texture.
• Carefully place individual slices or the whole cheesecake in a freezer-safe container. Wrap securely with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months without losing quality.
• Transfer frozen cheesecake from the freezer to the refrigerator and let it thaw slowly overnight. This gradual process helps preserve the cheesecake's smooth consistency and prevents moisture separation.

FAQs

• How do I prevent cracks in my cheesecake?

Use a water bath when baking, avoid overmixing ingredients, and don’t overbake. Stop baking when the center is slightly jiggly but set.

• Can I use frozen blueberries instead of fresh?

Yes, but drain and pat them dry first to prevent excess moisture in the cheesecake. Frozen blueberries might slightly alter the texture.

• What if my cream cheese isn't soft enough?

Let cream cheese sit at room temperature for 30-45 minutes before mixing. Never microwave, as it can change the texture and make it lumpy.

• How can I tell if my cheesecake is fully baked?

The edges will be set, but the center should have a slight wobble when gently shaken. A knife inserted near the edge should come out clean.

Lemon Blueberry Cheesecake Slice Recipe

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4.7 from 32 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Creamy lemon blueberry cheesecake promises a delightful dance of tangy and sweet flavors that enchant dessert enthusiasts. Rich, velvety layers of zesty lemon and plump blueberries create a memorable finale you cannot resist.

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Ingredients

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Crust Ingredients:

• 1 1/2 cups (360 ml) graham cracker crumbs
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (113 grams) unsalted butter, melted

Filling Ingredients:

• 16 ounces (454 grams) cream cheese, softened
• 1 cup (200 grams) granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup (120 ml) sour cream
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 cup (150 grams) fresh blueberries

Topping Ingredients:

• 1 cup (150 grams) fresh blueberries
• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 cup (120 ml) water

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Instructions

1. Preheat the oven to 350F (175C) and prepare a 9-inch springform pan with a light grease coating.
2. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until the mixture holds together uniformly.
3. Press the crust mixture firmly into the pan’s bottom, creating an even layer, and bake for 8-10 minutes until lightly golden. Allow to cool completely.
4. Using an electric mixer, cream the softened cream cheese and sugar until achieving a silky, lump-free consistency.
5. Incorporate vanilla extract, fresh lemon juice, and lemon zest into the cream cheese mixture, blending until thoroughly integrated.
6. Add eggs individually, mixing thoroughly after each addition to ensure a smooth texture. Gently fold in sour cream until the filling appears uniform.
7. Carefully fold fresh blueberries into the cheesecake batter, distributing them evenly without crushing.
8. Transfer the cheesecake filling onto the cooled crust, using a spatula to create a level surface.
9. Reduce oven temperature to 325F (160C) and bake for 55-65 minutes, watching for a slightly jiggly center that indicates proper consistency.
10. Turn off the oven, slightly open the door, and allow the cheesecake to gradually cool inside for one hour, preventing sudden temperature changes.
11. Once at room temperature, refrigerate the cheesecake for a minimum of 4 hours or preferably overnight to set completely.
12. Prepare the blueberry topping by combining blueberries, sugar, lemon juice, cornstarch, and water in a saucepan.
13. Simmer the mixture over medium heat, stirring consistently until the sauce thickens and becomes glossy, approximately 5-7 minutes. Remove from heat and cool.
14. After chilling, generously spread the lemon blueberry sauce over the cheesecake and garnish with additional fresh blueberries if desired.

Notes

• Prevent Cracks by avoiding overmixing eggs and using room temperature ingredients for a smooth, crack-free cheesecake surface.
• Swap Graham Crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
• Create Dairy-Free Option by substituting cream cheese with cashew or coconut-based cream cheese and using plant-based butter in the crust.
• Enhance Flavor by adding a pinch of lemon zest to the blueberry topping for an extra citrusy brightness that complements the creamy cheesecake.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 282 kcal
• Sugar: 23 g
• Sodium: 160 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.4 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 75 mg