Why Make This Recipe
If you love desserts that are both sweet and tangy, then this luscious lemon blueberry cheesecake is perfect for you. It’s a delightful combination of creamy cheesecake, fresh blueberries, and zesty lemon. This cheesecake is not only a treat for your taste buds but also a beautiful dessert to share at gatherings, family dinners, or just to enjoy at home. Its smooth texture and fresh flavors make it a favorite among cheesecake lovers.
How to Make Luscious Lemon Blueberry Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sugar, divided
- 3 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Directions:
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat the cream cheese with 1 cup of sugar and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon zest, and lemon juice.
- Gently fold in the blueberries.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes until the center is set and slightly jiggly.
- Turn off the oven and leave the cheesecake in for another hour.
- Let it cool completely before chilling in the refrigerator for at least 4 hours or overnight before serving.
How to Serve Luscious Lemon Blueberry Cheesecake
Serve this cheesecake chilled, directly from the refrigerator. You can slice it into wedges and serve it on plates. For an extra touch, consider topping each slice with a few fresh blueberries and a sprinkle of lemon zest. A dollop of whipped cream on the side would make it even more special.
How to Store Luscious Lemon Blueberry Cheesecake
To store your cheesecake, keep it in the refrigerator covered with plastic wrap or in an airtight container. It can last for about 5 to 7 days. If you want to keep it longer, you can freeze individual slices. Wrap them well in plastic wrap and then place them in a freezer bag. They should be good for about 2 to 3 months in the freezer.
Tips to Make Luscious Lemon Blueberry Cheesecake
- Make sure your cream cheese is at room temperature for smooth mixing.
- Use fresh blueberries for the best flavor. If you can’t find them, you can use frozen ones, but thaw and drain them first.
- Don’t skip chilling the cheesecake after baking. It helps the flavors meld together and improves the texture.
Variation
For a different twist, try adding a blueberry sauce over the cheesecake before serving. You can make this by simmering blueberries and a bit of sugar on the stove until they break down into a sauce.
FAQs
1. Can I use a different fruit?
Yes, you can substitute blueberries with raspberries or strawberries for a different flavor.
2. How do I know when my cheesecake is done?
The cheesecake is done when the center is set but still slightly jiggly. It will continue to firm up as it cools.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. It can be made 1-2 days in advance.
Enjoy making and sharing this luscious lemon blueberry cheesecake! It’s sure to be a hit!
Luscious Lemon Blueberry Cheesecake
Ingredients
Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
Filling
- 1 cup 1 cup sugar, divided 1 cup for filling, additional sugar for topping if desired.
- 3 packages 3 (8 oz) packages cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cup 1 cup sour cream
- 1 cup 1 cup fresh blueberries Fresh blueberries are highly recommended.
- Zest of 1 Zest of 1 lemon
- Juice of 1 Juice of 1 lemon
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat the cream cheese with 1 cup of sugar and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon zest, and lemon juice.
- Gently fold in the blueberries.
- Pour the cream cheese mixture over the crust in the springform pan.
Baking
- Bake for 50-60 minutes until the center is set and slightly jiggly.
- Turn off the oven and leave the cheesecake in for another hour.
- Let it cool completely before chilling in the refrigerator for at least 4 hours or overnight before serving.
