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