Lemon Blueberry Cheesecake

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Lemon Blueberry Cheesecake is a delightful dessert that brings a burst of fresh flavors to your table. It’s a treat that’s perfect for special occasions or simply when you want to indulge in something sweet and tangy. My love for this recipe began during a summer trip to the countryside with my family. We stumbled upon a charming little bakery that offered the most divine lemon blueberry cheesecake. It was love at first bite, and I knew I had to recreate it at home.

One of the reasons I adore this cheesecake is the perfect balance between the tartness of the lemon and the sweetness of the blueberries. The creamy texture of the cheesecake combined with the crunch of the graham cracker crust makes every bite heavenly. Over the years, I’ve made a few tweaks to the original recipe that I believe enhance its flavor even more.

For instance, I find that using fresh, full-fat cream cheese is essential for achieving that rich, creamy texture. If you’re looking for a lighter version, you might consider using a combination of Greek yogurt and cream cheese, which adds a slight tanginess and cuts down on the fat content. Another variation that I enjoy is adding a hint of vanilla extract to the batter, which complements the lemon zest beautifully.

When it comes to the blueberry topping, you can experiment with the consistency to suit your preference. If you like a thicker topping, cook the blueberries a bit longer to let the sauce reduce further. On the other hand, if you prefer a more syrupy consistency, reduce the cooking time slightly. For an added burst of flavor, you could even mix in a handful of raspberries with the blueberries for a mixed berry topping.

Lastly, presentation matters just as much as taste. A simple garnish of lemon twists or fresh mint leaves can make your cheesecake look as good as it tastes. Whether you’re serving it at a family gathering or enjoying a quiet evening at home, this lemon blueberry cheesecake is sure to impress and satisfy.

Making Lemon Blueberry Cheesecake

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Ingredients

• 3 cups graham cracker crumbs
• 3/4 cup unsalted butter, melted
• 1 cup white sugar
• 3 (8-ounce) packages full-fat cream cheese, softened
• 1 tablespoon cornstarch
• 1 cup sour cream, at room temperature
• 1 and 1/2 tablespoons lemon zest, finely grated
• 1/2 cup lemon juice
• 3 large eggs, at room temperature
• 1 large egg yolk
• 1 and 1/2 cups fresh blueberries
• 2 cups fresh blueberries
• 1/4 cup white sugar
• 1/4 cup water
• 1/2 teaspoon lemon juice
• 1 tablespoon cornstarch
• 3 tablespoons cold water

Directions

1. Preheat your oven to 325°F. Prepare a 9-inch springform pan by spraying it with cooking spray and lining it with parchment paper.
2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until crumbs are fully moistened.
3. Press the crumb mixture firmly into the bottom and sides of the pan using a flat-bottomed glass.
4. Bake for 10 minutes, then lower the oven temperature to 300°F. Remove the crust and let it cool.
5. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
6. In a stand mixer with a paddle attachment, beat the cream cheese on low speed until smooth.
7. Gradually add 1 cup sugar and cornstarch, beating on low speed until well blended and smooth.
8. Scrape the sides of the bowl, then add sour cream, lemon zest, and lemon juice, mixing until smooth.
9. Incorporate the eggs and yolk one at a time, mixing on low speed until just combined. Fold in 1 and 1/2 cups blueberries gently.
10. Pour the batter into the prepared crust. Place the springform pan into a larger pan and fill the larger pan with boiling water, ensuring the water level reaches a few inches up the sides.
11. Bake at 300°F for 1 hour and 20-30 minutes until the edges are set and the center jiggles slightly.
12. Turn off the oven, allowing the cheesecake to cool inside for 30 minutes with the door closed, then crack the door open and cool for another 30 minutes.
13. Remove the cheesecake from the water bath and foil. Run a knife around the edge to loosen, then cool completely on a rack.
14. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 8 hours or overnight until firm.
15. To make the topping, combine 2 cups blueberries, 1/4 cup sugar, water, and lemon juice in a saucepan and bring to a boil over high heat.
16. Reduce heat and let the blueberries burst, stirring occasionally for 4-5 minutes.
17. Mix cornstarch with cold water to form a slurry, then add to the blueberry sauce, cooking on high while whisking constantly until thickened, about 1 minute.
18. Allow the sauce to cool in a separate bowl, then refrigerate until ready to use.
19. Remove the cheesecake from the fridge and springform pan. Pour the cooled blueberry sauce on top and garnish with a lemon twist. Enjoy!

FAQs:

How can I prevent my cheesecake from cracking?

To prevent cracking, avoid overmixing the batter, use a water bath during baking, and allow the cheesecake to cool gradually in the oven before taking it out.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but make sure to thaw and drain them well to avoid excess moisture in the cheesecake.

What is the purpose of the water bath?

A water bath helps to cook the cheesecake evenly and prevents the top from cracking by maintaining a moist environment.

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for cheesecakes, you can use a regular cake pan. However, you will need to line it with parchment paper for easier removal.

How long will this cheesecake last in the refrigerator?

The cheesecake can be stored in the refrigerator for up to 5 days. Keep it covered to prevent it from drying out and absorbing other fridge odors.

Is it possible to freeze the cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

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Lemon Blueberry Cheesecake

Make your gatherings special with this delightful Lemon Blueberry Cheesecake recipe. Easy to follow and incredibly delicious!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

• 3 8-ounce packages full-fat cream cheese, softened
• 1 cup white sugar
• 1 tablespoon cornstarch or 3 tablespoons all-purpose flour
• 1 cup sour cream at room temperature
• 1 and 1/2 tablespoons finely grated lemon zest
• 1/2 cup fresh lemon juice
• 3 large eggs at room temperature
• 1 large egg yolk
• 1 and 1/2 cups fresh blueberries
• 3 cups graham cracker crumbs
• 1/4 cup white sugar
• 3/4 cup melted unsalted butter
• 2 cups fresh blueberries
• 1/4 cup white sugar
• 1/4 cup water
• 1/2 teaspoon lemon juice
• 1 tablespoon cornstarch
• 3 tablespoons cold water

Instructions

 

• Preheat the oven to 325°F. Spray the sides and bottom of a 9-inch springform pan with cooking spray and line with parchment paper.
• In a medium bowl, mix graham cracker crumbs, sugar, and melted butter with a fork until all crumbs are moistened.
• Press the crumb mixture into the bottom and up the sides of the prepared pan using the bottom of a glass or measuring cup.
• Bake for 10 minutes, then remove from the oven and lower the temperature to 300°F. Let the crust cool.
• Wrap a large piece of aluminum foil around the outside of the pan to prevent water from leaking in during the water bath. Alternatively, place the pan in a slightly larger pot for protection.
• Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese on low speed until smooth.
• Add sugar and cornstarch, continuing to beat on low until well combined and smooth.
• Scrape down the bowl and add sour cream, lemon zest, and lemon juice, beating until smooth.
• Add eggs and yolk one at a time, beating slowly just until combined. Do not overbeat. Scrape the bowl to ensure everything is fully mixed. Fold in the blueberries.
• Pour the batter into the prepared crust and place the pan into a larger pan. Pour a few cups of boiling water into the larger pan, about a few inches up the sides, avoiding going over the top.
• Bake at 300°F for 1 hour and 20 minutes to 1 hour and 30 minutes. The cheesecake is ready when the edges are set, and the center slightly jiggles.
• Turn off the oven and let the cheesecake cool for 30 minutes inside. Then, crack the door open and cool for another 30 minutes.
• Remove the cheesecake from the water bath and foil. Run a knife around the edge to loosen it and cool completely on a rack.
• Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight until firm and chilled.
• For the topping, combine fresh blueberries, sugar, water, and lemon juice in a saucepan. Bring to a boil over high heat.
• Reduce heat and let blueberries burst, stirring occasionally for 4-5 minutes.
• Mix cornstarch with cold water to make a slurry, then stir it into the blueberry sauce, cooking on high while whisking constantly until thickened, about 1 minute.
• Cool the sauce in a separate bowl, then refrigerate until ready to use.
• Remove the cheesecake from the fridge and springform pan. Pour the cooled blueberry sauce on top. Garnish with a lemon twist. Enjoy!

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Keyword Blueberry

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