Refreshing Lemon Blueberry Cheesecake

Refreshing Lemon Blueberry Cheesecake

This Refreshing Lemon Blueberry Cheesecake is a delightful dessert perfect for any occasion. With its creamy texture, tangy lemon flavor, and sweet blueberries, it brings a taste of summer to your table. It’s a beautiful treat that looks impressive but is simple to make. Whether you’re enjoying it at a family gathering or a summer picnic, this cheesecake is sure to impress everyone.

Why Make This Recipe

There are many reasons to make this Refreshing Lemon Blueberry Cheesecake. Firstly, it’s bursting with fresh flavors that brighten up any meal. Secondly, the combination of creamy cheesecake with a crumbly crust makes each bite a delight. Lastly, it’s a make-ahead dessert, meaning you can prepare it in advance and let it chill in the refrigerator, making it a stress-free addition to your event.

How to Make Refreshing Lemon Blueberry Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup heavy cream

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs with melted butter, then press the mixture into the bottom of a springform pan.
3. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
4. In a large bowl, beat the cream cheese until smooth.
5. Add the sugar, vanilla extract, lemon juice, and lemon zest, and mix until well combined.
6. Gently fold in the fresh blueberries.
7. Pour the cream cheese mixture over the cooled crust in the springform pan.
8. Bake for 40-45 minutes until the center is set.
9. Allow the cheesecake to cool, then refrigerate it for at least 4 hours.
10. Before serving, whip the heavy cream until stiff peaks form and spread or pipe it on top of the cheesecake.

How to Serve Refreshing Lemon Blueberry Cheesecake

This cheesecake is best served chilled. You can slice it into wedges and serve it on dessert plates. For added elegance, garnish each slice with a few extra blueberries or a sprig of mint. A drizzle of lemon sauce can also enhance its flavor.

How to Store Refreshing Lemon Blueberry Cheesecake

To store the cheesecake, cover it tightly with plastic wrap or aluminum foil. It will keep in the refrigerator for about 4-5 days. If you want to store it for a longer period, you can freeze it. Make sure to wrap it well to avoid freezer burn and enjoy it for up to 2 months.

Tips to Make Refreshing Lemon Blueberry Cheesecake

• Make sure the cream cheese is softened for easy mixing.
• Use fresh blueberries; frozen ones can release too much moisture.
• Allow the cheesecake to cool completely before refrigerating to prevent condensation.

Variation

You can try different fruits like raspberries or strawberries instead of blueberries for a different flavor. You can also add a fruit glaze on top for a shinier finish.

FAQs

Can I use low-fat cream cheese?
Yes, low-fat cream cheese works well, but the texture may be slightly different.

How can I tell if the cheesecake is done?
The cheesecake should be set in the center but still have a slight jiggle when you move it. It will continue to set as it cools.

Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan, but make sure to line it with parchment paper for easier removal.

Refreshing Lemon Blueberry Cheesecake

A delightful dessert with creamy texture, tangy lemon flavor, and sweet blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 450 kcal

Ingredients

  

Crust

• 1.5 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted

Filling

• 2 packages (8 oz) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries Use fresh blueberries for the best flavor.
• 0.25 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup heavy cream For topping.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• In a bowl, mix the graham cracker crumbs with melted butter, then press the mixture into the bottom of a springform pan.
• Bake the crust for 10 minutes, then remove it from the oven and let it cool.
• In a large bowl, beat the cream cheese until smooth.
• Add the sugar, vanilla extract, lemon juice, and lemon zest, and mix until well combined.

Assembly

• Gently fold in the fresh blueberries.
• Pour the cream cheese mixture over the cooled crust in the springform pan.

Baking

• Bake for 40-45 minutes until the center is set.
• Allow the cheesecake to cool, then refrigerate it for at least 4 hours.
• Before serving, whip the heavy cream until stiff peaks form and spread or pipe it on top of the cheesecake.

Notes

Best served chilled. Slice into wedges and garnish with extra blueberries or a sprig of mint. A drizzle of lemon sauce enhances its flavor. Store tightly covered in the fridge for 4-5 days or freeze for up to 2 months.

Keyword blueberry, Cheesecake, lemon, make-ahead dessert, Summer Dessert