Would you Eat Lemon Blueberry Cheesecake Cake? 𢡄
Ingredients:
– 1/2 cup butter, melted
– 16 oz cream cheese, softened
– 2 cups fresh blueberries
– 3 large eggs
– 1/4 cup sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1 tablespoon lemon zest
– 1 1/2 cups graham cracker crumbs
Instructions:
1. Preheat the oven to 325F 165C. Grease a 9-inch springform pan to prevent sticking.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to create a crust.
3. In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition.
4. Mix in the vanilla extract, sour cream, lemon zest, and lemon juice until everything is well combined.
5. Pour the creamy cheesecake filling over the crust in the springform pan.
6. Bake for 60-65 minutes, or until the center is set and the edges are lightly golden. Once done, turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.
7. After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
8. For the blueberry topping, in a small saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until the mixture thickens and becomes syrupy, about 5-7 minutes. Allow the topping to cool.
9. Once chilled, spread the blueberry topping over the cheesecake just before serving.
Nutritional Information:
This Lemon Blueberry Cheesecake Cake offers a delightful balance of flavors and textures. A typical serving 1 slice contains approximately 350 calories, 5g protein, and 22g fat.
Time: Preparation time: 20 minutes Cooking time: 65 minutes Chilling time: 4 hours
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