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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 2 tablespoons lemon juice - Zest of 1 lemon - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries (plus extra for garnish) - ½ cup sour cream - 2 tablespoons sugar (for blueberry topping) To make a perfect Lemon Blueberry Cheesecake, you need some simple ingredients. First, graham cracker crumbs and melted butter will form the crust. This crust adds a nice crunch and flavor. Cream cheese and powdered sugar create the cheesecake filling. The cream cheese should be softened to make mixing easy. Next, you will need fresh blueberries. They give the cheesecake a burst of flavor and color. Lemon juice and zest add a bright and zesty touch. They balance the sweetness of the cheesecake. You also need eggs and vanilla extract to help bind everything together. For the blueberry topping, you will need more fresh blueberries and some sugar. This topping adds a sweet finish to your cheesecake. Lastly, sour cream adds creaminess and richness to the filling. Each ingredient plays a key role in making this dessert delightful. {{ingredient_image_1}} 1. First, preheat your oven to 325°F (160°C). This step warms up the oven for even baking. 2. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until everything blends well. 3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. After baking, let it cool completely. 1. In a large bowl, beat 2 cups of softened cream cheese using an electric mixer. Mix until it is smooth and creamy. 2. Gradually add 1 cup of powdered sugar. Mix until combined. 3. Next, add 2 tablespoons of lemon juice, the zest of 1 lemon, 2 large eggs, and 1 teaspoon of vanilla extract. Mix on low speed until everything is just combined. Be careful not to overmix. 4. Gently fold in 1 ½ cups of fresh blueberries. Make sure they are evenly distributed throughout the mixture. 1. Pour the cheesecake batter over the cooled crust. Use a spatula to smooth the top. 2. Bake for 55-60 minutes. The edges should set, but the center will be slightly jiggly. 3. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour. This helps avoid cracks on the surface. To make your cheesecake smooth, use room temperature ingredients. Cold cream cheese can create lumps. Let it sit out for about 30 minutes before mixing. When adding eggs and flavorings, mix slowly. Overmixing can make the cheesecake too airy. You want a dense, creamy texture that melts in your mouth. To avoid cracks, cool the cheesecake slowly. After baking, turn off the oven and crack the door open. Let the cheesecake rest inside for about an hour. This helps it cool evenly. It reduces the chance of cracks on the top. Pair your cheesecake with fresh berries or a fruit sauce. Blueberries go great on top. You can also sprinkle some lemon zest for extra zing. When plating, use a clean knife to slice. This keeps your pieces neat and pretty. Add a dollop of sour cream or whipped cream for a creamy touch. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing. This helps to achieve a smooth and creamy texture without lumps. Don't Overmix: When adding eggs to the batter, mix just until combined. Overmixing can introduce too much air, leading to cracks during baking. Cool Slowly: Allow the cheesecake to cool in the oven with the door ajar after baking. This gradual cooling helps prevent cracks from forming on the surface. Serve Chilled: For the best flavor and texture, refrigerate the cheesecake for at least 4 hours or overnight. This allows the flavors to meld beautifully. {{image_2}} You can swap blueberries for raspberries or strawberries. Raspberries add a tangy punch. Strawberries bring a sweet, juicy flavor. Both options work well in the cheesecake. Just remember to adjust the sugar if needed. Add more citrus for a zesty kick. You can boost lemon flavor with extra zest or juice. Try using lime or orange zest for a fresh twist. Different extracts like almond or coconut can also add fun flavors. Just a drop can change the taste. Experiment with different crusts to switch things up. Try using crushed Oreos for a rich taste. You can also use nuts like almonds or pecans for a crunchy texture. Each crust option brings a unique flavor to your cheesecake. Choose what you love most! To keep your lemon blueberry cheesecake fresh, store it in the fridge. First, cover it tightly with plastic wrap or aluminum foil. This keeps out air and moisture. You can also use an airtight container. Proper storage helps maintain its creamy texture and flavor. If you want to save some cheesecake for later, freezing is a great option. First, let it cool completely. Then, wrap it tightly with plastic wrap, followed by aluminum foil. This double layer prevents freezer burn. When ready to eat, thaw it in the fridge overnight. This method helps keep the texture nice and smooth. In the fridge, your lemon blueberry cheesecake can last about 5 days. If you freeze it, it can last for about 2 to 3 months. Always check for any signs of spoilage before eating. Enjoy this delightful dessert at its best! Yes, you can use low-fat cream cheese. It will change the texture a bit. The cheesecake may not be as rich or creamy, but it will still taste good. Try to stick to cream cheese that is soft and smooth for the best results. You can tell the cheesecake is done when the edges are set. The center should still jiggle slightly. After baking, let it cool in the oven. This helps to avoid cracks and gives a nice finish. Yes, making this cheesecake ahead of time is a great idea! You can prepare it a day or two in advance. Just make sure to refrigerate it after cooling. It will taste even better as the flavors meld together. You can serve the cheesecake with whipped cream or fresh berries. A drizzle of lemon glaze adds a nice touch. For a fun twist, try pairing it with vanilla ice cream or a fruit compote for extra flavor. You learned how to make a delicious Lemon Blueberry Cheesecake. We covered the key ingredients, step-by-step instructions, and helpful tips. Remember to keep your cream cheese at room temperature for the best result. You have options to mix things up with different fruits and crusts. Store leftovers properly to enjoy your dessert longer. I hope you feel ready to make this tasty cheesecake and impress your friends and family! Enjoy your baking adventure!

Lemon Blueberry Bliss Cheesecake

A creamy cheesecake infused with lemon and fresh blueberries, topped with a sweet blueberry sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 unit Zest of 1 lemon
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries (plus extra for garnish)
  • 0.5 cup sour cream
  • 2 tablespoons sugar (for blueberry topping)

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow cooling.
  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, mixing until well combined.
  • Add lemon juice, lemon zest, eggs, and vanilla extract, mixing on low speed until just incorporated—avoid overmixing.
  • Gently fold in the fresh blueberries until evenly distributed.
  • Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
  • Bake for 55-60 minutes or until the edges are set but the center is slightly jiggly.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour, which helps prevent cracking.
  • In the meantime, make the blueberry topping. In a small saucepan over medium heat, combine remaining blueberries and sugar. Cook for about 5-8 minutes, stirring occasionally until the blueberries soften and release their juices. Remove from heat and let cool.
  • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
  • Before serving, spread the cooled blueberry topping over the cheesecake.
  • Garnish with extra blueberries and lemon zest if desired.

Notes

Refrigerate overnight for best results.
Keyword blueberry, cheesecake, dessert, lemon