Easy Lemon Blueberry Cheesecake – A Creamy, Tangy Delight with a Burst of Blueberry Bliss

This Easy Lemon Blueberry Cheesecake brings together the tartness of fresh lemons, the creamy richness of cheesecake, and a sweet, vibrant blueberry topping. It’s the perfect dessert to impress guests or to enjoy when you’re craving something luscious and indulgent. The graham cracker crust adds a sweet, buttery crunch, making every bite a wonderful mix of textures and flavors.

Scroll down for the recipe!

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Why You’ll Love This Lemon Blueberry Cheesecake

This cheesecake combines the perfect balance of tangy and sweet with the freshness of lemon and blueberries. The smooth, creamy texture of the cheesecake, paired with the tart and juicy blueberry topping, creates an irresistible dessert that’s as beautiful as it is delicious. Plus, the crust is perfectly crispy, adding the ideal crunch to every bite.

The Inspiration Behind Easy Lemon Blueberry Cheesecake

Lemon and blueberry are a classic pairing, and when combined with a rich cheesecake, they become a show-stopping dessert. The brightness of the lemon and the sweetness of the blueberries perfectly balance the creaminess of the cheesecake, making this dessert light yet indulgent. It’s a modern twist on a traditional cheesecake, perfect for any occasion.

Tips for Perfect Lemon Blueberry Cheesecake

1. Room Temperature Ingredients: Ensure all your filling ingredients, especially the cream cheese and eggs, are at room temperature. This will help create a smooth, creamy cheesecake filling without lumps.
2. Avoid Overbaking: Bake the cheesecake just until the center is slightly jiggly. It will continue to set as it cools, giving you a perfectly creamy texture without cracks.
3. Chill Time: Don’t rush the chilling process! Allow the cheesecake to chill in the fridge for at least 4 hours (or overnight) to fully set and develop its flavors.

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Nutritional Information (Per Slice, Based on 12 Slices):

• Calories: 420 kcal
• Fat: 30g
• Carbohydrates: 35g
• Protein: 6g
• Sodium: 320mg
• Fiber: 1g

Serving Suggestions

This Lemon Blueberry Cheesecake is a wonderful dessert to serve at family gatherings, special occasions, or even just as a weekend treat. Pair it with a cup of tea or coffee for a delightful dessert experience. You can also serve it with a dollop of whipped cream for an extra touch of indulgence.

Storage and Freezing Tips

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Cheesecake freezes beautifully! Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.

Fun Fact: The History of Cheesecake

Cheesecake has been enjoyed for thousands of years, with the earliest versions dating back to Ancient Greece. Today, cheesecake has countless variations, but one thing remains constant: its creamy, rich texture that makes it a beloved dessert around the world.

Easy Lemon Blueberry Cheesecake Recipe

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 full crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• ¼ cup water
• 1 tablespoon lemon juice

Photo byStavros PapadimitriouonUnsplash

Instructions:

1. Preheat the Oven:
2. • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
3. Make the Crust:
4. • In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
   • Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
5. Prepare the Filling:
6. • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
   • Gradually add the sugar and continue to beat until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
7. Bake the Cheesecake:
8. • Pour the cream cheese filling over the cooled crust, spreading it evenly.
   • Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
   • Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually. This helps prevent cracking.
9. Cool and Chill:
10. • Remove the cheesecake from the oven and let it cool completely at room temperature.
    • Once cooled, refrigerate for at least 4 hours or overnight to allow it to set fully.
11. Make the Blueberry Topping:
12. • In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
    • Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries start to burst, about 5-7 minutes.
    • Remove from heat and let the topping cool to room temperature.
13. Serve:
14. • Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate.
    • Spoon the cooled blueberry topping over the cheesecake just before serving.

This Easy Lemon Blueberry Cheesecake is the perfect blend of tart and sweet, creamy and crunchy. With its fresh lemon flavor and juicy blueberry topping, it’s a dessert that everyone will love, whether for a special occasion or just because!

Happy baking!