Lemon Blueberry Cheesecake
This lemon blueberry cheesecake recipe delivers a creamy, tangy, and fruity dessert that's perfect for any occasion. The combination of zesty lemon, sweet blueberries, and rich cheesecake creates an irresistible treat.
Equipment
- 9-inch Springform Pan
- Roasting Pan
Ingredients
Graham Cracker Crust
- 1 1/2 cups Graham cracker crumbs about 12 full sheets
- 6 tablespoons Melted unsalted butter
- 1/4 cup Granulated sugar
Lemon Blueberry Cheesecake Filling
- 32 ounces Cream cheese 4 packages, softened to room temperature
- 1 1/2 cups Granulated sugar
- 4 Large eggs
- 1 cup Sour cream
- 2 tablespoons Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 1/2 cups Fresh blueberries
- 2 tablespoons All-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan, using the back of a spoon or the bottom of a glass to compact it.
- Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix to avoid introducing too much air.
- Stir in the sour cream, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and smooth.
- In a small bowl, toss the fresh blueberries with the all-purpose flour. This helps prevent them from sinking to the bottom of the cheesecake.
- Gently fold the floured blueberries into the cheesecake batter using a spatula, being careful not to crush the berries.
- Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly with a spatula.
- Wrap the bottom and sides of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
- Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 60-75 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually. This helps prevent cracks.
- After 1 hour, remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap or foil.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
- When ready to serve, slice into 12 pieces and enjoy! For an extra touch, drizzle with a blueberry-lemon glaze or garnish with additional fresh blueberries.
Notes
- For best results, ensure all ingredients are at room temperature before starting. This helps create a smooth and creamy cheesecake batter.
- Additionally, avoid overmixing once the eggs are added to prevent cracks in your cheesecake.
- For an extra burst of flavor, you can drizzle a homemade blueberry-lemon glaze over the slices before serving.
- Enjoy this delightful dessert chilled for a refreshing treat!