Lemon Blueberry Cheesecake Recipe
Indulge in the creamy richness of lemon-infused cheesecake with a vibrant swirl of fresh blueberry sauce in every bite of this elegant dessert. Perfectly balanced sweetness and tanginess meld beautifully in this homemade delight, making it a must-have for any occasion. Whether enjoyed as a refreshing treat on a warm day or as a decadent finale to a special meal, this cheesecake promises to impress with its luxurious flavors and irresistible appeal.
Ingredients:
For the Crust:
2 ⅔ cups graham cracker crumbs
⅓ cup sugar
⅔ cup melted butter 2
For the Lemon Cheesecake Filling:
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
For the Blueberry Sauce:
1 ¼ cup fresh blueberries, divided
⅛ cup sugar
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch
Directions:
Prepare the Crust:
1️⃣ Preheat Oven: Preheat the oven to 350°F (175°C) and spray a 9-inch springform pan with non-stick cooking spray. Line it with parchment paper and lightly spray again.
2️⃣ Mix Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until combined.
3️⃣ Form Crust: Press the mixture into the bottom and up the sides of the prepared springform pan.
4️⃣ Bake Crust: Bake for 12 minutes and then let it cool.
Prepare the Lemon Cheesecake Filling:
5️⃣ Mix Ingredients: In a large bowl, beat the cream cheese and sugar on medium speed for 2-3 minutes until creamy. Beat in the eggs at low speed, then add the lemon juice, lemon zest, and vanilla extract, mixing until combined.
6️⃣ Pour Filling: Pour half of the cheesecake filling into the crust.
Prepare the Blueberry Sauce:
7️⃣ Cook Sauce: In a small saucepan over medium heat, combine 1 cup of blueberries, sugar, cornstarch, water, and lemon juice. Stir constantly until the blueberries burst and the sauce thickens. Remove from heat and let cool.
Construct the Cheesecake:
8️⃣ Add Blueberry Sauce: Spoon half of the cooled blueberry sauce over the cheesecake batter and swirl with a toothpick. Pour the remaining cheesecake batter on top and add the remaining blueberry sauce, swirling again with a toothpick.
Bake the Cheesecake:
9️⃣ Prepare Water Bath: Place the pan on a large sheet of heavy-duty aluminum foil and wrap the sides of the pan. Place the pan in a shallow roasting pan and add boiling water halfway up the sides of the springform pan.
🔟 Bake: Bake for 1 hour to 1 hour and 10 minutes until the center is almost set and a bit jiggly.
1️⃣1️⃣ Cool: Remove the pan from the oven and let it cool in the water bath for 45 minutes to an hour. Then, remove the cheesecake from the water and place it on a wire rack to cool to room temperature.
1️⃣2️⃣ Chill: Refrigerate for at least 4 hours or overnight.
Tips:
Ensure the cream cheese is fully softened for a smooth batter.
Avoid over-swirling the blueberry sauce to maintain a distinct swirl pattern.
Use a water bath to prevent cracking.