Lemon Blueberry Cheesecake is a delightful dessert that perfectly blends the tangy taste of lemon with the sweetness of fresh blueberries. This cheesecake is smooth, creamy, and has a yummy graham cracker crust. It’s a great treat for family gatherings, special occasions, or just to enjoy at home.
Why Make This Recipe
This Lemon Blueberry Cheesecake is not just a feast for the eyes; it’s also packed with flavor. The lemon adds a bright, refreshing taste, while the blueberries bring a sweet burst in every bite. It’s easy to make, and the result is a stunning dessert that will impress your guests. Plus, it’s perfect for warmer days when you want something light and fruity.
How to Make Lemon Blueberry Cheesecake
Making Lemon Blueberry Cheesecake is a simple process. Just follow these easy steps, and you’ll have a delicious dessert ready to enjoy!
Ingredients:
- 2 ⅔ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup melted butter
- 24 ounces cream cheese, (room temperature)
- 1 ¼ cup sugar
- 3 large eggs, (room temperature, whisked)
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ¼ cup fresh blueberries, (divided)
- ⅛ cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Directions:
- Preheat the oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray. Line the bottom with parchment paper and spray again lightly. Set aside.
- For the graham cracker crust, mix the graham cracker crumbs, ⅓ cup sugar, and melted butter in a bowl until combined. Press this mixture into the bottom of the pan to form an even crust. Bake for about 10 minutes and then let it cool.
- In a large bowl, beat the cream cheese until smooth. Gradually mix in 1 ¼ cup sugar, followed by the whisked eggs, lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.
- Fold in 1 cup of fresh blueberries gently, then pour this mixture over the cooled crust. Bake for about 50-60 minutes or until the center is set, but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for another hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
- To make the blueberry sauce, combine the remaining blueberries, ⅛ cup sugar, 2 tablespoons water, 1 tablespoon lemon juice, and 1 tablespoon cornstarch in a small saucepan. Cook over medium heat until the mixture thickens slightly. Let cool.
- Serve slices of the cheesecake with a drizzle of blueberry sauce on top.
How to Serve Lemon Blueberry Cheesecake
Serve your Lemon Blueberry Cheesecake chilled. Slice it into wedges and top each piece with the blueberry sauce for extra flavor. You can also add a dollop of whipped cream if you like.
How to Store Lemon Blueberry Cheesecake
Store leftover Lemon Blueberry Cheesecake in the refrigerator. Cover it tightly with plastic wrap or foil to keep it fresh. It will last for up to 5 days in the fridge.
Tips to Make Lemon Blueberry Cheesecake
- Ensure the cream cheese is at room temperature for easy mixing.
- Do not over-bake the cheesecake; it should still be slightly jiggly in the center.
- Use fresh blueberries for the best flavor, but frozen ones can work in a pinch, just make sure to thaw and drain them.
Variation
You can switch things up by using different fruit toppings, like strawberries or raspberries. For a richer flavor, try adding a hint of almond extract instead of vanilla.
FAQs
Q: Can I freeze Lemon Blueberry Cheesecake?
A: Yes, you can freeze it! Wrap it well in plastic wrap and then in foil. It will last for about 2-3 months. Thaw it in the refrigerator before serving.
Q: How do I know when the cheesecake is done?
A: The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools.
Q: Can I use a store-bought crust?
A: Absolutely! If you want to save time, feel free to use a store-bought graham cracker crust. Just skip the crust-making step.
Lemon Blueberry Cheesecake
Ingredients
For the crust
- 2 ⅔ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup melted butter
For the cheesecake filling
- 24 ounces cream cheese, (room temperature) Ensure it’s at room temperature for easy mixing.
- 1 ¼ cups sugar
- 3 large eggs, (room temperature, whisked)
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ¼ cups fresh blueberries, (divided) 1 cup for filling and ¼ cup for sauce.
For the blueberry sauce
- ⅛ cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray, line the bottom with parchment paper, and spray again lightly.
- In a bowl, mix graham cracker crumbs, ⅓ cup sugar, and melted butter until combined. Press this mixture into the bottom of the pan to form an even crust.
- Bake the crust for about 10 minutes and then let it cool.
Making the Cheesecake
- In a large bowl, beat the cream cheese until smooth. Gradually mix in 1 ¼ cups sugar, followed by the whisked eggs, lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.
- Gently fold in 1 cup of fresh blueberries, then pour this mixture over the cooled crust.
- Bake for about 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for another hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Making the Blueberry Sauce
- In a small saucepan, combine the remaining blueberries, ⅛ cup sugar, 2 tablespoons water, 1 tablespoon lemon juice, and 1 tablespoon cornstarch.
- Cook over medium heat until the mixture thickens slightly. Let cool.
Serving
- Serve slices of the cheesecake chilled, topped with the blueberry sauce.
