Description
Indulge in the bright, tangy flavors of this Lemon Blueberry Cheesecake Extravaganza. Featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a luscious blueberry topping, this dessert is a perfect balance of sweet and tart, ideal for summer celebrations or any special occasion.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove and let it cool.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the sugar and blend well. Incorporate the eggs one at a time, fully mixing after each addition. Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until the filling is smooth and fully combined.
- Assemble and bake cheesecake: Pour the filling evenly over the cooled crust. Bake for 50–60 minutes until the center is just set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set completely and develop the flavors.
- Make the blueberry topping: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook, stirring frequently, for about 5 minutes until the berries start to break down. Add the cornstarch mixed with water and cook for an additional 1–2 minutes until the topping thickens. Allow it to cool.
- Serve: Spoon the cooled blueberry topping over the chilled cheesecake. Garnish with additional lemon zest or fresh blueberries if desired before serving.
Notes
- For a smoother, crack-free cheesecake, consider baking it in a water bath.
- The blueberry topping can be prepared ahead and stored in the refrigerator for up to 3 days.
- For an extra rich and creamy texture, substitute part of the cream cheese with mascarpone cheese.
