Decadent Lemon-Blueberry Cheesecake for Sweet Celebrations
Experience the creamy delight of Lemon-Blueberry Cheesecake, a dessert that combines fresh flavors and elegance, perfect for celebrations.
Equipment
- Springform pan
- Mixing bowl
- Saucepan
- Spatula
- Whisk
Ingredients
For the Crust
- 2 cups graham crackers, finely crushed substitute with digestive biscuits or gluten-free crackers
- 1/2 cup unsalted butter, melted coconut oil works for a dairy-free alternative
- 1/3 cup granulated sugar adds sweetness
- 1/4 tsp kosher salt enhances flavor
- cooking spray for preventing sticking
For the Cheesecake Filling
- 4 blocks cream cheese, at room temperature crucial for texture
- 3 large eggs, at room temperature provides structure
- 1 tbsp lemon zest adjust flavor to taste
- 1/4 cup fresh lemon juice adjust according to taste
- 3 tbsp all-purpose flour stabilizes the filling
- 1 tsp pure vanilla extract elevates flavor
- 6 oz. fresh blueberries, mixed into filling adds fruity goodness
For the Blueberry Topping
- 1/2 cup granulated sugar for sweetening sauce
- 2 tbsp cornstarch thickens topping
- 1 tbsp lemon juice enhances blueberry flavor
For Serving
- whipped cream for topping
- lemon, sliced into half-moons for garnish
Instructions
How to Make Lemon-Blueberry Cheesecake
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to warm up while you prepare the crust.
- Prepare the crust: In a mixing bowl, combine finely crushed graham crackers, melted butter, sugar, and salt. Stir until combined, then press this mixture firmly into the bottom of a springform pan. Bake until golden brown, about 10 minutes.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar, mixing well. Then, incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Mix in lemon zest, lemon juice, flour, and vanilla extract until combined.
- Add blueberries: Gently fold in the fresh blueberries, taking care not to crush them. Then, pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Bake: Place in the preheated oven and bake until the edges are set but the center remains slightly jiggly, approximately 50-60 minutes.
- Cool & chill: Once baked, allow the cheesecake to cool to room temperature. Refrigerate for at least 8 hours, or preferably overnight, to let the flavors meld.
- Prepare blueberry topping: In a small saucepan, combine the additional blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens, about 4 minutes.
- Serve: Once the cheesecake is chilled, remove it from the springform pan. Top with the blueberry sauce, dollop on whipped cream, and garnish with lemon slices before serving.
Notes
For an optional touch, garnish with fresh mint leaves. Ensure cream cheese and eggs are at room temperature for a smooth filling.