Blueberry Lemon Cheesecake
This Blueberry Lemon Cheesecake is a refreshing and creamy dessert, combining the tartness of lemon with the sweetness of blueberries, all on a buttery graham cracker crust. Perfect for any occasion, this cheesecake is sure to impress your guests!
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 pot for cooking blueberry sauce
- 1 saucepan
- 1 oven
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar For the crust.
- 24 ounces cream cheese, softened
- 1 cup granulated sugar For the filling.
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 lemons juice and zest About ¼ cup juice.
- 0.25 cup sour cream
- 2 cups fresh blueberries
- 0.25 cup granulated sugar For the blueberry sauce.
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch Optional, for thickening.
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Mix well until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the springform pan to create an even layer. Bake in the preheated oven for 10 minutes, then remove and allow to cool slightly.
- In another mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the lemon juice, zest, vanilla extract, and sour cream until well combined.
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a rubber spatula.
- Bake the cheesecake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Once baked, turn off the oven and leave the cheesecake inside for one more hour to cool gradually. Afterward, let it cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
- To make the blueberry sauce, combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the blueberries burst and the mixture thickens slightly, around 10 minutes.
- Allow the blueberry sauce to cool, then pour it over the chilled cheesecake before serving.
Notes
For a more intense lemon flavor, add an extra teaspoon of lemon zest to the cheesecake filling.
You can also substitute fresh blueberries with frozen if they are not in season; just be sure to thaw and drain any excess moisture before using.
This cheesecake can be made a day in advance for easier preparation.