Lemon Blueberry Cheesecake
This delightful Lemon Blueberry Cheesecake combines the creamy richness of classic cheesecake with the refreshing flavors of lemon and blueberries. Perfect for a summer dessert or any special occasion, it offers a bright and tangy twist that will impress your guests.
Equipment
- 1 9-inch springform pan
- multiple mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 whisk
- 1 oven
- 1 refrigerator
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 tablespoon sugar
- 4 packages (8-ounce) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ⅓ cup fresh lemon juice
- 1 cup fresh blueberries You can substitute frozen blueberries if fresh ones are not available, just ensure they are thawed and drained.
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan with cooking spray.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix well until all crumbs are moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 cup of granulated sugar, continuing to beat until well incorporated.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
- In a small bowl, toss the blueberries with 1 tablespoon of cornstarch. Gently fold the blueberries into the cheesecake mixture.
- Pour the cheesecake batter over the cooled crust in the springform pan, spreading evenly.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set and a slight jiggle remains.
- Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour. This will help prevent cracking.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
- Before serving, you may top with additional fresh blueberries and a sprinkle of lemon zest, if desired.
Notes
Serve chilled for the best texture and flavor. You can substitute frozen blueberries if fresh ones are not available, just ensure they are thawed and drained. For a sweeter topping, consider adding a layer of blueberry sauce or lemon curd on top before serving.