Description

Indulge in the refreshing delight of Lemon Blueberry Cheesecake, a dessert that perfectly balances creamy lemon flavors with the sweetness of fresh blueberries, all nestled on a crunchy graham cracker crust. This cheesecake is not only a feast for the eyes with its vibrant colors but also a treat for the palate, making it an ideal dessert for family gatherings and celebrations alike. Easy to prepare with straightforward steps, it allows bakers of all levels to impress their guests. Plus, you can make it ahead of time, allowing the flavors to meld beautifully. Enjoy a slice of summer in every bite!

Ingredients

Scale

2 cups graham cracker crumbs
32 ounces cream cheese, (room temperature)
1 ½ cups granulated sugar
4 large eggs, (room temperature)
½ cup sour cream, (room temperature)
¼ cup heavy cream, (room temperature)
2 tablespoons fresh lemon juice
1 ½ teaspoons fresh lemon zest
1 ½ teaspoons vanilla extract
1 ½ cups fresh blueberries
2 tablespoons all-purpose flour
3 cups fresh blueberries
⅓ cup granulated sugar
⅓ cup water, (to cook the blueberries)
2 tablespoons water, (to mix with the cornstarch to create a slurry)
2 tablespoons fresh lemon juice
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract

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Instructions

Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter; press into the bottom of a springform pan. Bake for 10 minutes until slightly golden.
Beat cream cheese until smooth; add sugar gradually. Mix in eggs one at a time. Stir in sour cream, heavy cream, lemon juice, zest, and vanilla until smooth.
Fold in blueberries gently; pour filling over cooled crust.
Bake for about 100 minutes until edges are set but center is slightly jiggly. Cool inside the oven with door ajar for an hour.
For topping: cook blueberries with sugar and water until bursting; thicken with cornstarch slurry and lemon juice.
Chill cheesecake for at least four hours before serving with blueberry sauce.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 25g
Sodium: 250mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg