Irresistible Lemon Blueberry Cheesecake Recipe to Try

There’s something magical about the combination of lemon and blueberry, isn’t there? Imagine a delightful slice of Lemon Blueberry Cheesecake, where the tangy zest of lemon meets the sweet burst of blueberries. As you take your first bite, the creamy texture envelops your taste buds, while a hint of tartness dances on your tongue. creamy fudge delight Blueberry Cheese Danish recipe It’s like summer on a plate, perfect for brightening up any dull day or impressing guests at your next gathering. Lemon Curd Brulee Cookies.

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This recipe brings back fond memories of family barbecues and laughter-filled afternoons. I remember my grandma whipping up this dessert, her laughter mixing with the scent of fresh blueberries wafting through our kitchen. Whether it’s a birthday celebration or just an excuse to indulge, this cheesecake is always a hit. Get ready for an explosion of flavor that will have you dreaming about seconds!

I still chuckle when I think about the time I tried making this for my friend’s birthday. Let’s just say I may have miscalculated the baking time and ended up with a cheesecake that was more “lemon pudding” than “cheesecake.” But hey, even lemons can turn into lemonade—or in this case, a deliciously unexpected treat. For more inspiration, check out this Delicious Avocado Chicken Salad recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Use finely crushed graham crackers for a buttery crust that complements the filling perfectly. For more inspiration, check out this Decadent Peanut Butter Brownies recipe.

• Unsalted Butter: Melted butter binds the crust together; opt for unsalted to control flavor.

• Cream Cheese: Use full-fat cream cheese for that rich and creamy texture everyone loves.

• Sour Cream: Adds tanginess and creaminess; choose full-fat for optimal flavor.

• Granulated Sugar: Sweetens the filling; adjust to taste depending on your preference.

• Lemon Zest & Juice: Freshly grated zest and juice provide that zesty kick—don’t skimp!

• Blueberries: Fresh blueberries are best, but frozen will do in a pinch—just thaw them first!

• Vanilla Extract: A splash enhances all those wonderful flavors; go for pure vanilla if possible.

• Eggs: Room-temperature eggs help create a smooth batter without lumps.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until moistened. Press this mixture firmly into the bottom of a springform pan to create an even layer.

Bake the Crust : Place the crust in the preheated oven for about 10 minutes until it’s golden brown. Allow it to cool while you prepare the filling; trust me, patience pays off here!

Create Your Filling : In another bowl, beat softened cream cheese until creamy and smooth. Gradually add sugar while mixing until well combined. It should feel like clouds fluffing up!

Add Flavor and Eggs : Stir in sour cream, lemon juice, zest, and vanilla extract until fully incorporated. Then add eggs one at a time; mix gently to keep that lovely fluffiness intact.

Mix in Blueberries : Gently fold fresh blueberries into your cheesecake batter using a spatula. Try not to crush them—let those gems shine in your dessert!

Bake It Up!: Pour the filling over your cooled crust and smooth out the top with a spatula. Bake in the oven for about 50-60 minutes until set but slightly jiggly in the center.

Let this Lemon Blueberry Cheesecake cool completely before chilling it in the fridge for at least four hours or overnight if you can resist! The longer it chills, the better it gets—trust me on this one. Mini Berry Dutch Babies.

Now you’re ready to slice into this beauty! Serve it chilled with some extra blueberries or whipped cream on top if you’re feeling fancy. Enjoy each bite as it transports you to summer bliss!

Perfecting the Cooking Process

For the best results, start by preparing the crust while preheating the oven, then mix the filling. Bake until set and cool for a bit before chilling in the fridge.

Add Your Touch

Feel free to swap out blueberries for raspberries or strawberries. You can also add a hint of vanilla or almond extract to elevate the flavors even more.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to 5 days. No need to reheat; enjoy it cold for the best taste.

The first time I made this lemon blueberry cheesecake, my friends devoured it within minutes! Their compliments made me feel like a baking rockstar that day.

FAQ

What is the best way to prevent cracks in my cheesecake?

Using a water bath while baking helps retain moisture and prevents cracks from forming.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well but thaw and drain them first to avoid excess moisture.

How long should I chill my cheesecake before serving?

Chill your cheesecake for at least 4 hours, but overnight is best for flavor development.

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Lemon Blueberry Cheesecake

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• Author: homerecipeseasy
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 1x

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Description

Lemon Blueberry Cheesecake is a vibrant and creamy dessert that perfectly balances the tartness of fresh lemons with the sweetness of juicy blueberries. This easy-to-make cheesecake features a buttery graham cracker crust and a rich filling, making it an ideal treat for summer gatherings or cozy winter evenings. Impress your guests with this delightful dessert that captures the essence of summer in every bite!

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar
• Zest and juice of 2 large lemons
• 1 cup fresh blueberries (or thawed frozen blueberries)
• 2 tsp vanilla extract
• 3 large eggs, room temperature

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Instructions

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
2. Bake crust for 10 minutes until golden brown. Cool before adding filling.
3. In a bowl, beat cream cheese until smooth. Gradually add sugar, mixing well.
4. Stir in sour cream, lemon juice, zest, and vanilla. Add eggs one at a time, mixing gently.
5. Fold in blueberries carefully without crushing them.
6. Pour filling over cooled crust and bake for 50-60 minutes until slightly jiggly in the center.
7. Cool completely before chilling in the fridge for at least four hours or overnight.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 120g)
• Calories: 360
• Sugar: 25g
• Sodium: 220mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

Keywords: Use room temperature ingredients for a smoother batter. For variations, swap blueberries with raspberries or strawberries. A water bath during baking can help prevent cracks.