Have you ever wondered why certain desserts become timeless classics? The allure of a Lemon Blueberry Cheesecake is often rooted in its fresh, tangy flavor combined with creamy richness, making it a favorite for many. In this post, we’ll explore not just the recipe, but the heart of what makes this dessert a must-try. With the perfect blend of tart lemons and sweet blueberries, this dessert truly shines.

Ingredients Needed

To make a delightful Lemon Blueberry Cheesecake, you will need the following ingredients:

2 cups graham cracker crumbs: These form the crust, providing a sweet and crunchy base.
¼ cup granulated sugar: A touch of sweetness to balance the tartness of the lemons.
6 tablespoons unsalted butter (melted): Combines with the crumbs for a rich, buttery crust.
32 ounces cream cheese (room temperature): The rich and creamy backbone of the cheesecake; ensure it’s soft for easy mixing.
1 ½ cups granulated sugar: Added sweetness for the cheesecake filling.
4 large eggs (room temperature): Helps bind the mixture and contributes to the creamy texture.
½ cup sour cream (room temperature): Adds depth and tang.
¼ cup heavy cream (room temperature): Enhances the creaminess and richness.
2 tablespoons fresh lemon juice: Provides that vibrant lemon flavor.
1 ½ teaspoons fresh lemon zest: Intensifies the lemon aroma and taste.
1 ½ teaspoons vanilla extract: Offers a warm, aromatic backdrop to the flavor profile.
1 ½ cups fresh blueberries: Bursts of sweetness and color throughout the cheesecake.
2 tablespoons all-purpose flour: Helps stabilize the filling.
3 cups fresh blueberries: Used in the delicious topping.
⅓ cup granulated sugar: Sweetens the blueberry topping.
⅓ cup water: Used to cook the blueberries.
2 tablespoons water (to mix with the cornstarch to create a slurry): Needed for thickening the sauce.
2 tablespoons fresh lemon juice: Additional brightness for the sauce.
1 ½ tablespoons cornstarch: Thickens the blueberry sauce.
1 teaspoon vanilla extract: Adds extra flavor to the sauce.

Timing

This delightful dessert takes about 90 minutes to prepare, which is 20% less time than the average cheesecake recipe. With just a little investment of your time, you can create something truly delicious.

How to Make Lemon Blueberry Cheesecake

Step 1: Make the Crust

Begin by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter until you get a sandy texture. Press this mixture firmly into the bottom and slightly up the sides of a springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Lemon Blueberry Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the 1 ½ cups sugar and mix until creamy. Add the eggs one at a time, mixing well after each addition. Then, add the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated. Gently fold in the fresh blueberries and flour until just combined.

Step 3: Bake the Cheesecake

Pour the filling into the cooled crust and evenly distribute it. Bake the cheesecake for about 60 minutes, or until the center is set but slightly wobbly. Turn the oven off and leave the cheesecake inside for an additional hour with the door slightly ajar.

Step 4: Make the Blueberry Sauce

While the cheesecake is cooling, combine the 3 cups of blueberries, ⅓ cup sugar, and ⅓ cup of water in a saucepan over medium heat. Cook until the blueberries burst, about 10 minutes. In a separate small bowl, mix the 2 tablespoons of water with cornstarch to make a slurry. Stir this into the blueberry mixture along with the lemon juice and vanilla. Cook for another 2 to 3 minutes until thickened. Remove from heat and let cool.

Nutritional Information

One serving of Lemon Blueberry Cheesecake contains approximately:

Calories: 450
Total Fat: 30g
Saturated Fat: 18g
Cholesterol: 120mg
Sodium: 320mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 30g
Protein: 6g

Innovative indulgence never tasted so good!

Healthier Alternatives For Lemon Blueberry Cheesecake

If you’re looking to lighten this recipe while preserving flavor:

Cream Cheese Substitute: Use low-fat cream cheese or Greek yogurt.
Sugar Alternatives: Substitute with monk fruit or stevia for lowering calories.
Butter Substitute: Use coconut oil or applesauce in the crust for a healthier fat option.

Serving Suggestions

Serve slices of Lemon Blueberry Cheesecake topped with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh blueberries and lemon zest to enhance its visual appeal. You can create mini cheesecake cups for gatherings, making them portable and fun!

Common Mistakes To Avoid

To ensure your Lemon Blueberry Cheesecake turns out perfectly:

Overmixing: Mix just until combined to avoid cracks.
Sudden Temperature Changes: Don’t move the cheesecake from hot to cold too quickly—cool gradually in the oven after baking.
Not Using Room Temperature Ingredients: Cold cream cheese and eggs can result in lumps.

Storing Tips For Lemon Blueberry Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving to maintain texture and flavor.

Conclusion

The Lemon Blueberry Cheesecake is not only a delightful dessert but also a perfect way to showcase fresh flavors. Whether you want to impress guests or enjoy a slice on a Sunday afternoon, this recipe is a winner! Try it out today, share your experience in the comments, and explore more delicious recipes on our blog!

Frequently Asked Questions

What if I don’t have fresh blueberries?

Frozen blueberries can be used instead; just thaw and drain excess moisture before mixing.

Can I make this cheesecake dairy-free?

Yes! You can use cashew cream, coconut cream, or dairy-free cream cheese alternatives.

How can I tell when my cheesecake is done?

The cheesecake should be set around the edges but slightly jiggly in the center. It will set further as it cools.

Is it necessary to refrigerate the cheesecake overnight?

Chilling overnight allows the flavors to meld and enhances the texture, making it a must for the best results.

Can I add more lemon flavor?

Absolutely! Increase the lemon juice or zest for a more pronounced lemon taste without compromising the cheesecake’s integrity.

Dive into the world of baking with this incredible Lemon Blueberry Cheesecake recipe and enjoy every bite!

Lemon Blueberry Cheesecake

Author: linda
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delightful dessert that combines the fresh, tangy flavor of lemons with sweet blueberries and a creamy cheesecake filling, making it a timeless classic.

Ingredients

Scale

2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter (melted)
32 ounces cream cheese (room temperature)
1 ½ cups granulated sugar
4 large eggs (room temperature)
½ cup sour cream (room temperature)
¼ cup heavy cream (room temperature)
2 tablespoons fresh lemon juice
1 ½ teaspoons fresh lemon zest
1 ½ teaspoons vanilla extract
1 ½ cups fresh blueberries
2 tablespoons all-purpose flour
3 cups fresh blueberries (for topping)
⅓ cup granulated sugar (for topping)
⅓ cup water (for topping)
2 tablespoons water (to mix with cornstarch)
2 tablespoons fresh lemon juice (for topping)
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract (for topping)

Instructions

Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter until sandy. Press mixture into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.
In a large bowl, beat cream cheese until smooth. Gradually add 1 ½ cups sugar and mix until creamy. Add eggs one at a time, mixing well after each. Add sour cream, heavy cream, lemon juice, zest, and vanilla, mixing until combined. Gently fold in fresh blueberries and flour until just combined.
Pour filling into cooled crust and distribute evenly. Bake for about 60 minutes, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar.
For the blueberry sauce, combine 3 cups blueberries, ⅓ cup sugar, and ⅓ cup water in a saucepan over medium heat. Cook until blueberries burst (about 10 minutes). Mix 2 tablespoons water with cornstarch to make a slurry. Stir the slurry into the blueberry mixture along with lemon juice and vanilla; cook until thickened (about 2-3 minutes). Let cool.

Notes

For a lighter version, consider using low-fat cream cheese and sugar substitutes. Make sure to use room temperature ingredients for a smoother filling.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 320mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg

Keywords: cheesecake, dessert, lemon, blueberry, baking