Lemon Blueberry Cheesecake Recipe – A Perfect Blend of Sweet and Tart

Discover the refreshing taste of Lemon Blueberry Cheesecake Recipe. This easy recipe combines creamy cheesecake with a burst of lemon and juicy blueberries.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (plus cooling time)
• Servings: 12
• Calories: 450 per serving

Why You’ll Love This Lemon Blueberry Cheesecake Recipe

Lemon Blueberry Cheesecake is a delightful dessert that’s perfect for any occasion. The tangy lemon flavor perfectly complements the sweetness of the blueberries, all nestled in a rich and creamy cheesecake filling. This dessert is not only visually stunning but also a burst of fresh flavors in every bite. Whether for a summer gathering or a special treat at home, this cheesecake will impress your guests and satisfy your sweet tooth.

Ingredients for Lemon Blueberry Cheesecake

For the Crust:

• 1 1/2 cups graham cracker crumbs – The perfect base for the cheesecake.
• 1/4 cup granulated sugar – Adds sweetness to the crust.
• 1/2 cup unsalted butter, melted – Holds the crust together and adds richness.

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened – The creamy base for the cheesecake.
• 1 cup granulated sugar – Sweetens the filling.
• 3 large eggs – Provide structure and richness.
• 1/4 cup sour cream – Adds a tangy flavor and smooth texture.
• 2 teaspoons lemon zest – For a fresh, citrusy flavor.
• 2 tablespoons lemon juice – Enhances the tartness.
• 1 teaspoon vanilla extract – Complements the lemon flavor.
• 1 1/2 cups fresh blueberries – Adds bursts of juicy sweetness.

For the Topping:

• 1/2 cup blueberry jam – A sweet and fruity topping.
• 1 tablespoon lemon juice – To thin out the jam for easy spreading.
• Fresh blueberries and lemon slices for garnish – Optional, for a decorative finish.

How to Make Lemon Blueberry Cheesecake

Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and press the mixture into the bottom of the prepared pan.
3. Bake the Crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
2. Add Sugar and Eggs: Gradually add the sugar and continue to beat until well combined. Add the eggs one at a time, beating well after each addition.
3. Incorporate the Flavors: Add the sour cream, lemon zest, lemon juice, and vanilla extract. Beat until everything is well combined and the mixture is smooth.
4. Fold in Blueberries: Gently fold in the fresh blueberries until evenly distributed.

Step 3: Bake the Cheesecake

1. Pour the Filling: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
2. Bake: Place the cheesecake in the oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
3. Cool the Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours, or overnight.

Step 4: Add the Topping

1. Prepare the Topping: In a small bowl, combine the blueberry jam and lemon juice. Stir until smooth and slightly runny.
2. Top the Cheesecake: Spread the blueberry topping over the chilled cheesecake. Garnish with fresh blueberries and lemon slices if desired.

Tips for the Best Lemon Blueberry Cheesecake

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smooth, lump-free filling.
• Don’t Overmix: Overmixing can incorporate too much air, leading to cracks in your cheesecake.
• Water Bath for Baking: To prevent cracks, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan in foil and place it in a larger pan filled with an inch of water.

Delicious Variations to Try

• Strawberry Lemon Cheesecake: Substitute blueberries with strawberries for a different fruity twist.
• Lemon Raspberry Cheesecake: Swap blueberries for raspberries for a tart and vibrant flavor.
• Mini Lemon Blueberry Cheesecakes: Use a muffin tin to make individual cheesecakes for a party-friendly dessert.

Frequently Asked Questions

Can I Use Frozen Blueberries?

Yes, you can use frozen blueberries, but make sure to thaw them and drain excess moisture before folding them into the batter.

How Do I Store Lemon Blueberry Cheesecake?

Store the cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze it for up to 3 months; just thaw it overnight in the fridge before serving.

Nutrition Facts (Per Serving)

• Calories: 450
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 140mg
• Sodium: 320mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 7g

This Lemon Blueberry Cheesecake is a delightful balance of sweet and tart, with a creamy texture that melts in your mouth. Perfect for any occasion, this dessert is sure to impress with its vibrant flavors and beautiful presentation.