Lemon and blueberry are a match made in heaven, and this Lemon Blueberry Cheesecake beautifully marries the tartness of lemons with the sweetness of blueberries.
With a buttery graham cracker crust and a rich, creamy filling, this cheesecake is the perfect dessert for those who love a blend of tangy and sweet flavors.
Whether for a special occasion or just because, this cheesecake will leave everyone asking for seconds!
Lemon Blueberry Cheesecake
A tangy, sweet, and creamy dessert that's sure to impress at any gathering! 🧀
Ingredients
- 2 â…” cups graham cracker crumbs
- â…“ cup sugar
- â…” cup melted butter
- 24 ounces cream cheese, room temperature
- 1 ¼ cups sugar
- 3 large eggs, room temperature, whisked
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ¼ cups fresh blueberries, divided
- â…› cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
1. Graham Cracker Crust
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying it with non-stick cooking spray, lining it with parchment paper, and lightly spraying it again.
- Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Form the Crust: Press the graham cracker mixture firmly into the bottom and up the sides of the prepared springform pan to create an even crust. Bake the crust for 12 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Lemon Cheesecake Filling
- Cream the Ingredients: In a large mixing bowl, beat the room temperature cream cheese and sugar on medium speed for 2-3 minutes until the mixture is smooth and creamy. Make sure the cream cheese is completely softened to avoid lumps.
- Incorporate the Eggs: On low speed, add the whisked eggs to the cream cheese mixture, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Flavorings: Mix in the lemon juice, lemon zest, and vanilla extract until well combined. Pour half of the cheesecake filling into the cooled graham cracker crust and spread it evenly.
3. Blueberry Sauce and Assembly
- Cook the Blueberry Sauce: In a small saucepan over medium heat, combine 1 cup of the blueberries, sugar, cornstarch, water, and lemon juice. Stir constantly until the blueberries start to burst and the mixture begins to thicken. Add the remaining blueberries and continue to cook until the sauce reaches the desired thickness.
- Add the Blueberry Swirl: Let the blueberry sauce cool slightly, then spoon half of it over the cheesecake filling in the pan. Use a toothpick or knife to gently swirl the blueberry sauce through the filling, creating a marbled effect.
- Finish the Cheesecake: Pour the remaining cheesecake filling over the swirled layer, then spoon the rest of the blueberry sauce on top. Again, use a toothpick to create a decorative swirl pattern.
4. Baking and Cooling
- Prepare the Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the wrapped pan in a shallow roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
- Bake the Cheesecake: Carefully place the roasting pan in the preheated oven and bake for 1 hour to 1 hour and 10 minutes, or until the center of the cheesecake is almost set but still slightly jiggly. The residual heat will finish cooking the center as it cools.
- Cool the Cheesecake: Remove the cheesecake from the oven and let it cool in the water bath until the water is warm but not hot. Then, transfer the cheesecake to a wire rack to cool completely. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
FAQs
1. Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries if fresh ones are not available. However, make sure to thaw them and drain any excess liquid before using them in the sauce to prevent it from becoming too watery.
2. What if my cheesecake cracks?
If your cheesecake cracks, don’t worry! The blueberry swirl on top will help disguise any imperfections. To prevent cracking, ensure that the cheesecake is baked in a water bath and avoid overbaking.
3. How long does the cheesecake last?
The Lemon Blueberry Cheesecake can be stored in the refrigerator for up to 5 days. Make sure to keep it covered to maintain its freshness.
4. Can I make this cheesecake in advance?
Yes, this cheesecake is perfect for making ahead of time. In fact, it’s recommended to let it chill overnight to enhance the flavors and achieve the best texture.
5. Can I use a different type of crust?
While graham cracker crust is traditional, you can experiment with other types of crusts, such as a vanilla wafer or shortbread crust, for a different flavor profile.
