Why Make This Recipe
Lemon Blueberry Cheesecake is a delightful dessert that combines smooth, creamy cheesecake with refreshing lemon and sweet blueberries. It is perfect for gatherings, celebrations, or just a treat for yourself. Its bright flavors will lift your spirits, making it a favorite for everyone. This recipe is not only delicious but also quite simple to prepare, making it accessible for both beginner and experienced bakers alike.
How to Make Lemon Blueberry Cheesecake
Ingredients
- 2 2/3 cups graham cracker crumbs
- 1/3 cup sugar (for crust)
- 2/3 cup melted butter
- 24 ounces cream cheese, room temperature
- 1 1/4 cup sugar (for filling)
- 3 large eggs, room temperature, whisked
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice (for filling)
- 1 teaspoon vanilla extract
- 1 1/4 cup fresh blueberries, divided
- 1/8 cup sugar (for sauce)
- 2 tablespoons water
- 1 tablespoon lemon juice (for sauce)
- 1 tablespoon cornstarch
Directions
Preheat your oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray, then line it with parchment paper and lightly spray again. Set aside.
For the Graham Cracker Crust: In a medium bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter. Stir until everything is combined. Press this mixture into the bottom and up the sides of the prepared springform pan. Bake for 12 minutes, then let it cool.
For the Lemon Cheesecake Filling: In a large bowl, beat the cream cheese and 1 1/4 cups sugar on medium speed for 2 to 3 minutes until creamy. Beat the eggs into the cream cheese mixture on low speed. Then, add the lemon juice, lemon zest, and vanilla. Mix until everything is well combined and pour half of the mixture into the crust.
For the Blueberry Sauce: In a small saucepan over medium heat, combine 1 cup of blueberries, 1/8 cup sugar, cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir everything together and cook, stirring constantly. Once the blueberries begin to burst, add the remaining blueberries and continue to simmer until the sauce thickens. Remove from heat, let it cool, then spoon half of it onto the cheesecake. Swirl it with a toothpick.
Pour the remaining cheesecake filling over the blueberry layer, then add the rest of the blueberry mixture on top and swirl again.
Wrap the cheesecake with aluminum foil and place it in a shallow pan or roasting pan. Fill the pan with hot water halfway up the sides of the springform pan to prevent cracking. Bake for 1 hour to 1 hour and 10 minutes, or until the center is almost set but still very slightly jiggly.
After baking, let it cool, then carefully remove the foil and set the cheesecake on a wire rack. Once it cools enough, chill it in the refrigerator for at least 4 hours or overnight. Finally, remove the cheesecake from the springform pan and enjoy!
How to Serve Lemon Blueberry Cheesecake
Serve lemon blueberry cheesecake chilled, cut into slices. You can top it with extra blueberry sauce or fresh blueberries for an added touch. A dollop of whipped cream or a sprinkle of lemon zest can elevate each serving even further.
How to Store Lemon Blueberry Cheesecake
Store any leftover cheesecake in the refrigerator. Keep it covered with plastic wrap or in an airtight container to maintain its freshness. It should last for up to 5 days in the fridge.
Tips to Make Lemon Blueberry Cheesecake
- Make sure your cream cheese is at room temperature to avoid lumps in the filling.
- Don’t overmix the eggs into the cream cheese to ensure a light texture.
- For best results, let the cheesecake chill overnight for improved flavor and texture.
Variation
You can experiment with different flavors by adding other fruits like strawberries or raspberries. Consider using a chocolate crust for a richer twist, or try adding a little almond extract for a unique flavor.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. However, make sure to thaw and drain them before adding to the recipe.How do I know when the cheesecake is done?
The cheesecake should be almost set in the center but still jiggles slightly when moved.Can I make this recipe ahead of time?
Yes! This cheesecake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
Lemon Blueberry Cheesecake
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with non-stick cooking spray, then line it with parchment paper and lightly spray again. Set aside.
- In a medium bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter. Stir until everything is combined. Press this mixture into the bottom and up the sides of the prepared springform pan. Bake for 12 minutes, then let it cool.
- In a large bowl, beat the cream cheese and 1 1/4 cups sugar on medium speed for 2 to 3 minutes until creamy.
- Beat the eggs into the cream cheese mixture on low speed. Add the lemon juice, lemon zest, and vanilla. Mix until well combined and pour half of the mixture into the crust.
- In a small saucepan over medium heat, combine 1 cup of blueberries, 1/8 cup sugar, cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir and cook, stirring constantly.
- Once the blueberries begin to burst, add the remaining blueberries and continue to simmer until the sauce thickens. Remove from heat, let it cool, then spoon half of it onto the cheesecake and swirl it with a toothpick.
- Pour the remaining cheesecake filling over the blueberry layer, add the rest of the blueberry mixture on top, and swirl again.
- Wrap the cheesecake with aluminum foil and place it in a shallow pan or roasting pan. Fill the pan with hot water halfway up the sides to prevent cracking. Bake for 1 hour to 1 hour and 10 minutes, or until the center is almost set but still slightly jiggly.
- After baking, let it cool. Carefully remove the foil and set the cheesecake on a wire rack. Chill in the refrigerator for at least 4 hours or overnight. Finally, remove from the springform pan and enjoy!