Lemon Blueberry Cheesecake

This post may include affiliate links — learn more here .

One of the most delightful experiences you can have in the realm of desserts is indulging in a perfectly balanced lemon blueberry cheesecake. This heavenly treat combines the tartness of fresh lemons, the sweetness of ripe blueberries, and the creamy richness of cheesecake, creating a symphony of flavors that dance on your taste buds. Recently, I had the pleasure of preparing this cheesecake recipe for my family, and it was an absolute triumph. The juxtaposition of the smooth, velvety texture with the zesty lemon and the burst of blueberry sweetness was a hit with everyone, from the youngest to the oldest. It was not just a dessert; it was an event, a celebration of flavors, and a testament to the wonders of home baking.

Ingredients

The beauty of this lemon blueberry cheesecake recipe lies in its simplicity and the quality of ingredients. Here’s what you’ll need:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• Zest and juice of 2 lemons
• 1 cup fresh blueberries
• 2 tablespoons all-purpose flour

Instructions

Creating the perfect lemon blueberry cheesecake is an art, but with these detailed instructions, you’ll find it to be a rewarding experience. Start by preheating your oven to 325°F (163°C). For the crust, mix the graham cracker crumbs with melted butter until well combined, then press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let it cool.

For the filling, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, lemon zest, and lemon juice. In a separate bowl, toss the blueberries with flour, then gently fold them into the cream cheese mixture. Pour the filling over the cooled crust, spreading it evenly.

Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Refrigerate for at least 4 hours, preferably overnight, before serving. This cooling process ensures the cheesecake sets properly and enhances the flavors.

Nutrition Facts

This recipe serves approximately 12 people, with each serving containing about 400 calories. While this cheesecake is a decadent treat, it’s worth every calorie for a special occasion or a delightful indulgence.

Preparation Time

The total preparation time for this lemon blueberry cheesecake is around 1 hour and 30 minutes, including the baking and cooling time. However, for the best results and flavors, it’s recommended to prepare the cheesecake a day in advance to allow ample time for chilling in the refrigerator.

How to Serve

Serving this cheesecake can be as simple or as elegant as you desire. Here are a few serving suggestions:

• Top with a dollop of whipped cream and a few fresh blueberries for garnish.
• Drizzle with a homemade blueberry sauce for an extra burst of flavor.
• Serve alongside a scoop of vanilla ice cream for a decadent dessert.
• Pair with a cup of freshly brewed coffee or a glass of dessert wine.
• Add a sprinkle of powdered sugar for a touch of elegance.

Additional Tips

To ensure your lemon blueberry cheesecake is a masterpiece, consider these tips:

1. Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature to avoid lumps in the batter.
2. Water Bath Method: To prevent cracks, bake your cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water.
3. Patience is Key: Allow the cheesecake sufficient time to cool in the oven and then refrigerate it. This patience will pay off in texture and flavor.
4. Fresh Lemon Zest: Use fresh lemon zest for the best flavor. It adds a vibrant citrus aroma and taste that enhances the cheesecake.
5. Gentle Mixing: When folding in the blueberries, do so gently to prevent them from bursting and staining the batter.

FAQ Section

Here are some frequently asked questions about making lemon blueberry cheesecake:

• Can I use frozen blueberries? Yes, you can use frozen blueberries, but make sure to thaw and drain them well to prevent excess moisture in the cheesecake.
• What if my cheesecake cracks? Don’t worry; cracks are purely aesthetic and won’t affect the taste. You can cover them with blueberry sauce or whipped cream.
• How long can I store the cheesecake? The cheesecake can be stored in the refrigerator for up to 5 days. Wrap it well with plastic wrap to maintain its freshness.
• Can I make this cheesecake gluten-free? Absolutely! Simply substitute the graham cracker crumbs with gluten-free alternatives.
• Is it necessary to use a springform pan? While a springform pan makes it easier to remove the cheesecake, you can use a regular cake pan lined with parchment paper for ease of removal.