Cheesecake is a timeless dessert, but when infused with zesty lemon and bursting with sweet blueberries, it becomes a refreshing treat perfect for any occasion. This lemon blueberry cheesecake recipe combines creamy richness with bright, fruity flavors, making it a standout dessert for holidays, parties, or family dinners.
Lemon Blueberry Cheesecake: A Perfect Combination
The tartness of fresh lemon perfectly complements the sweetness of blueberries in this recipe, creating a flavor balance that’s both indulgent and light. The velvety cheesecake is set atop a buttery graham cracker crust and topped with a vibrant blueberry sauce that enhances every bite.
Ingredients for Lemon Blueberry Cheesecake Recipe
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- ¼ cup water
How to Make Lemon Blueberry Cheesecake
1. Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 8–10 minutes, then set aside to cool.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, lemon juice, and lemon zest.
- Pour the filling over the prepared crust, spreading it evenly.
3. Bake the Cheesecake
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath that prevents cracking).
- Bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the oven door slightly open for 1 hour.
- Remove the cheesecake from the water bath and refrigerate for at least 6 hours or overnight.
4. Prepare the Blueberry Topping
- In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down slightly (about 5–7 minutes).
- Let the topping cool to room temperature before spreading it over the chilled cheesecake.
5. Assemble and Serve
- Spread the blueberry topping evenly over the cheesecake. Garnish with fresh lemon zest or additional blueberries if desired.
- Slice and serve chilled for the best flavor and texture.
Why This Lemon Blueberry Cheesecake Recipe is Special
This recipe brings together the best of citrus and berries in a creamy, indulgent dessert. The tangy lemon and sweet blueberries create a flavor combination that’s bright and refreshing, while the creamy cheesecake and buttery crust add richness.
Its stunning presentation, topped with a vibrant blueberry sauce, makes it perfect for entertaining. Plus, the balance of flavors ensures it’s not overly sweet, making it a hit with everyone.
Tips for Perfect Lemon Blueberry Cheesecake
- Room-Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Don’t Skip the Water Bath: This helps the cheesecake bake evenly and prevents cracks.
- Chill Completely: Allowing the cheesecake to chill overnight enhances the flavor and sets the texture.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice provides the best flavor for the filling and topping.
FAQs
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work perfectly for the topping. Just thaw them first and drain any excess liquid.
How do I prevent my cheesecake from cracking?
Using a water bath and avoiding overbaking are key to preventing cracks. Letting the cheesecake cool slowly also helps.
Can I make this cheesecake ahead of time?
Absolutely! Cheesecake tastes even better the next day. Make it up to 2 days in advance and store it in the refrigerator.
What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream in this recipe.
How long does this cheesecake last?
Store it in the refrigerator in an airtight container for up to 5 days.
Can I freeze leftover cheesecake?
Yes, you can freeze it! Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
Where Can I Find More Recipe Ideas? You can explore more recipes in our categories: Breakfast, Lunch, and Dinner. For additional inspiration, check out popular sites like AllRecipes and Tasty.
Conclusion
This lemon blueberry cheesecake recipe is the ultimate dessert for anyone who loves the combination of creamy, citrusy, and fruity flavors. Perfectly balanced and irresistibly indulgent, it’s ideal for celebrations, holidays, or simply treating yourself. With its vibrant topping and rich texture, this cheesecake is sure to impress. Try it today and savor the delightful flavors of lemon and blueberry in every bite!
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