Description
This Lemon Blueberry Cheesecake is a refreshing and zesty dessert perfect for summer gatherings. Featuring a creamy lemon-infused cheesecake layered with a luscious blueberry sauce on a buttery graham cracker crust, this recipe balances tartness and sweetness beautifully for a crowd-pleasing treat.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs (Substitute with digestive biscuits if preferred)
- 2 tablespoons Sugar
- 5 tablespoons Melted Butter
Cheesecake Filling
- 16 ounces Cream Cheese (Room temperature)
- 3 large Eggs (Room temperature)
- 2 tablespoons Lemon Zest (Use a microplane)
- 1/2 cup Lemon Juice (Can substitute with orange juice)
- 1 teaspoon Vanilla Extract
- 2 tablespoons Sugar
Blueberry Sauce
- 1 cup Fresh Blueberries (Can combine fresh and frozen)
- 1 tablespoon Cornstarch
- 2 tablespoons Sugar
- 1/2 cup Lemon Juice
- 1 cup Water (Adjust for thickness)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying it with non-stick spray and lining the base with parchment paper to prevent sticking.
- Make the Crust: In a bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake in the preheated oven for 12 minutes, then remove and set aside to cool slightly.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese with 2 tablespoons sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until the batter is fully combined and silky smooth.
- Make the Blueberry Sauce: In a saucepan over medium heat, combine the blueberries, 1 tablespoon cornstarch, 2 tablespoons sugar, 1/2 cup lemon juice, and water. Stir continuously and cook until the mixture thickens to a jam-like consistency. Adjust water amount to reach desired thickness, then remove from heat and let cool slightly.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the baked crust in the springform pan. Dollop half of the blueberry sauce on top and use a knife or skewer to swirl it gently into the batter. Then pour the remaining cheesecake batter over the swirl and top with the remaining blueberry sauce, swirling again to create marbled patterns.
- Bake with a Water Bath: Wrap the springform pan tightly in aluminum foil to prevent water from leaking in. Place the wrapped pan in a larger baking dish and pour hot water into the larger dish until it reaches about halfway up the sides of the springform pan. Bake at 350°F (175°C) for 1 to 1.5 hours or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Once baked, turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly cracked open. After cooling, remove the cheesecake from the water bath and aluminum foil, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Serve: Remove the cheesecake from the springform pan carefully. Slice into 8 servings and serve chilled. Optionally, garnish with whipped cream for an extra indulgent treat.
Notes
- Room temperature ingredients ensure a smooth and creamy cheesecake batter without lumps.
- Using a water bath prevents cracks by providing gentle and even baking.
- You can substitute orange juice for lemon juice for a sweeter citrus flavor.
- Frozen blueberries can be used but thaw slightly before cooking the sauce.
- Make sure to tightly seal the springform pan with foil to avoid water leaks during the water bath baking.
- Allowing the cheesecake to chill overnight enhances flavor and texture.
- Use a microplane for lemon zest to avoid bitter pith in the batter.
