Who doesn’t love a good cheesecake, made with the finest cream cheese? This is the perfect combination of a crunchy base, layered with a generous amount of smooth and creamy cheese. To all of that goodness, you add some juicy fruits that will elevate the flavor. This is the best way in which you can describe this lemon blueberry cheesecake. With such a simple and easy preparation and an excellent presentation, this will become your favorite dessert.
A cheesecake is all about putting an accent to the creamy texture and adding fruits for a kick of freshness. And trust me, not all of the random fruit combinations will work. A splash of freshly squeezed lemon juice, a sprinkle of zest, and some juicy blueberries are the right match.
There is one trick that even the professionals use when making this dessert. It is all about baking the cheesecake slowly and evenly. The method of water bathing is the trick that will not let the cake burn. You would want to take advantage of this, especially if you have trouble with unevenly baked cakes.
Ingredients for Lemon Blueberry Cheesecake
For the crust:
2 ¼ cup graham cracker crumbs
10 tablespoons of butter, melted
3 tablespoons light brown sugar
1 teaspoon of vanilla extract
For the cheesecake filling:
24 ounces cream cheese
1 cup granulated sugar
3 tablespoons flour
¾ cup sour cream or greek yogurt
6 tablespoons lemon juice
2 tablespoons lemon zest
3 large eggs, at room temperature
1 ½ cup fresh blueberries
For the Blueberry topping:
¼ cup of granulated sugar
1 tablespoon cornstarch
2 teaspoons of water
2 cups blueberries
How to Make Lemon Blueberry Cheesecake
Preheat your oven to 325 F or 160 C. Combine all of the ingredients required for the crust and then spread the mixture evenly in a round 9-inch springform pan and line it with parchment paper. Bake the crust for about 10 minutes and then set aside. Cover the outside of the pan with aluminum foil so that the water from the water bath cannot get in. Reduce the temperature to 300 F or 150 C.
In a large bowl, beat the cream cheese, sugar and flour on low speed. Add the sour cream or Greek yogurt, lemon juice, and zest and room temperature eggs. Gently stir in the blueberries in the batter and pour in the mixture to prepared pan. Put the springform pan in a bigger pan and fill the outside of the second pan with water so you can create a water bath. Pop this yummy cheesecake into the oven and bake for about 1 hour and 15 minutes. The center should be set but still jiggle. Open the door of your oven and let it cool for 1 hour; it will prevent cracking the cheesecake.
To make the blueberry topping in a large saucepan over medium heat cook together the blueberries, water, sugar, and cornstarch. Let it cook for 7-10 minutes and set aside to cool.
To assemble the cheesecake, put the baked cheesecake on a cake stand and drizzle with the blueberry topping on top.
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