Description
This Lemon Blueberry Cheesecake Extravaganza is a luscious and creamy dessert combining the tangy freshness of lemon with the sweetness of blueberries, set on a buttery graham cracker crust. Perfectly baked for a smooth texture and topped with a glossy blueberry glaze, it’s an irresistible treat ideal for any special occasion or a delightful end to a meal.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 2 tablespoons all-purpose flour (to coat blueberries)
Glaze & Garnish
- 1/2 cup blueberry preserves or jam, warmed for glaze
- Whipped cream (optional)
- Extra lemon zest for garnish (optional)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly combined. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove and let cool completely.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue beating until fluffy and well combined. Add the eggs one at a time, beating after each addition. Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Incorporate Blueberries: Toss the blueberries with 2 tablespoons of all-purpose flour to prevent them from sinking. Gently fold the coated blueberries into the cheesecake batter to distribute them evenly.
- Bake the Cheesecake: Pour the batter over the cooled crust and smooth the top with a spatula. Place the springform pan on the oven rack and bake for 55 to 65 minutes, or until the center is just set and slightly jiggly when gently shaken.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, which helps prevent cracking. After this, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set completely.
- Add Glaze and Serve: Before serving, warm the blueberry preserves slightly to create a glaze. Spoon the warm glaze over the cheesecake surface. Optionally, garnish with whipped cream and extra lemon zest for an elegant finish. Slice and enjoy your dessert!
Notes
- Ensure all ingredients are at room temperature before mixing for a smoother batter and better texture.
- Using a water bath while baking can help prevent cracks on the cheesecake surface.
- This cheesecake tastes even better the next day after the flavors have melded.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
