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