Lemon-Blueberry Cheesecake Delight
This Lemon-Blueberry Cheesecake Delight is a refreshing and creamy dessert that combines the tangy flavor of lemon with the sweetness of blueberries on a smooth cheesecake base. Perfect for gatherings or a special occasion, this delightful treat will impress your guests and satisfy your sweet tooth.
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 saucepan
- 1 fine mesh strainer
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter Melted
- ¼ cup granulated sugar For the crust
- 3 packages cream cheese 8 oz each, softened
- 1 cup granulated sugar For the filling
- 3 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon lemon zest
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- ¼ cup granulated sugar For the blueberry topping
- 1 tablespoon cornstarch
- ½ cup water
- 1 tablespoon lemon juice For the blueberry topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press this mixture firmly into the bottom of the springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the sugar and mix until well combined.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Then, mix in the lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the oven for about 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for another hour to cool down gradually. Then, remove it from the oven and let it cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight.
- In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring gently until the blueberries begin to break down and the mixture thickens (about 5-8 minutes). Remove from heat and let it cool completely.
- Once the cheesecake is chilled, pour the cooled blueberry topping over the cheesecake. Slice and serve chilled.
Notes
You can substitute fresh blueberries with frozen blueberries, but make sure to thaw and drain them before using. Garnish with additional lemon zest or mint leaves for a vibrant presentation. This cheesecake can be made a day in advance to enhance the flavors.