Description
This luscious Lemon Blueberry Cheesecake Extravaganza features a buttery graham cracker crust, a smooth and tangy lemon-infused cream cheese filling, and a sweet blueberry topping. Perfectly baked to a creamy texture and topped with a fresh fruit glaze, this dessert is ideal for special occasions or any time you’re craving a refreshing, fruity cheesecake.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Blueberry Topping
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp sugar
Instructions
- Prepare the Crust: Preheat the oven to 325°F. In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue mixing until the mixture is light and fluffy. Beat in the eggs one at a time to ensure even incorporation. Add sour cream, flour, lemon zest, lemon juice, and vanilla extract, mixing until the batter is smooth and fully combined.
- Bake the Cheesecake: Pour the prepared filling over the cooled crust in the springform pan. Place the pan in the oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. For a smoother, crack-free top, place the pan in a water bath during baking. Once baked, turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour.
- Chill the Cheesecake: Remove the cheesecake from the oven and water bath if used, then refrigerate it for at least 4 hours or overnight to allow it to set fully and develop its flavors.
- Prepare the Blueberry Topping: In a small saucepan over medium heat, combine blueberries, 2 tablespoons sugar, cornstarch, and water. Cook the mixture, stirring occasionally, until it thickens and the berries begin to soften, about 5 to 7 minutes. Remove from heat and let it cool completely before serving.
- Serve: Spoon the cooled blueberry topping over chilled cheesecake slices. Optionally, garnish with whipped cream or lemon slices to enhance presentation and flavor.
Notes
- For a crack-free cheesecake top, bake the cheesecake using a water bath (place the springform pan in a larger pan filled with hot water).
- Fresh blueberries are recommended as they maintain their shape better, but frozen blueberries work well if fresh are unavailable.
- Garnish the cheesecake with whipped cream or lemon slices for an elegant finish.
