Lemon Blueberry Cheesecake
This Lemon Blueberry Cheesecake is a delightful blend of tangy lemon and sweet blueberries, creating a dessert that is both refreshing and indulgent. Its the perfect treat for any occasion, sure to impress your family and friends!
Rating: 4.58 from 7 votes
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12 people in a 25cm/10in diameter springform pan
Author: Lorena Salinas from Cravings Journal
Ingredients
For the Blueberry Sauce:
450 g blueberries fresh or frozen
90 g sugar
3 tsp cornstarch
3 tsp lemon juice
For the Base:
220 g Graham Crackers or Digestive Biscuits or similar
5 tbsp unsalted butter melted 杻
tsp salt
For the Filling:
900 g cream cheese approximately 4 packages, at room temperature 燎
250 g granulated sugar
2 lemons zest only
220 g sour cream at room temperature
tsp salt
4 eggs at room temperature 讀
4 tbsp lemon juice
1 tsp vanilla extract or vanilla essence
For Garnishes:
200 ml whipping cream cold
2 tbsp icing sugar
1 lemon sliced and quartered
Lemon zest to finish
Instructions
1. Make the Blueberry Sauce:
In a saucepan, combine 450 g blueberries, 90 g sugar, 3 tsp cornstarch, and 3 tsp lemon juice.
Cook over medium heat until the mixture thickens to a loose jam consistency. Stir occasionally and flatten some blueberries with a spatula as they cook.
Remove from heat and let cool. Divide the sauce in twoone half for the filling and the other for topping later.
2. Prepare the Base:
Process 220 g of Graham Crackers into fine crumbs.
Mix with 5 tbsp melted butter and tsp salt.
Line the base and sides of a springform pan with baking paper, secured with vegetable oil.
Press the crust mixture into the base of the pan and freeze for at least 15 minutes.
3. Make the Filling:
Beat 900 g cream cheese and 250 g sugar until smooth and homogeneous, scraping down the sides as needed.
Add the zest of 2 lemons and 220 g sour cream; beat again.
Reduce mixer speed and add 4 eggs, one at a time, mixing until each is incorporated.
Add 4 tbsp lemon juice and 1 tsp vanilla extract; mix with a spatula.
Pour half of the filling into the crust and add dollops of blueberry sauce. Use a knife to marble it carefully without disturbing the crust. Repeat with the remaining filling and blueberry sauce.
4. Bake the Cheesecake:
Preheat the oven to 180C 350F with a baking pan filled with water on the bottom rack.
Place the cheesecake on a rack above the water and immediately reduce the heat to 150C 300F.
Bake for 1 hour to 1 hour and 30 minutes, until the top is golden and the center jiggles like gelatin when shaken.
Check the water level halfway through and refill with boiling water if necessary.
Allow the cheesecake to cool completely, then refrigerate for at least 8 hours or overnight.
5. Garnish and Serve:
Unmold the cheesecake and remove the paper lining.
Spread the remaining blueberry sauce on top.
Whip 200 ml cold whipping cream with 2 tbsp icing sugar until fluffy.
Use a pastry bag with a star nozzle to pipe rosettes around the edge of the cheesecake.
Garnish with lemon slices and zest.
Enjoy!
This Lemon Blueberry Cheesecake is a deliciously creamy dessert that beautifully balances sweet and tangy flavors. Perfect for any celebration or just a special treat for yourself!