Delicious Lemon Blueberry Cheesecake Recipe: A Zesty Delight for Any Occasion

There’s something magical about the combination of lemon and blueberry that instantly brightens my day.

This Lemon Blueberry Cheesecake is the perfect dessert to celebrate those sunny moments or to bring a touch of joy to a rainy afternoon.

With its creamy texture and zesty flavor, it’s a delightful treat that never fails to impress.

Ingredient List

Here are the ingredients I use to create a delightful Lemon Blueberry Cheesecake:

For the Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter melted
• ¼ cup granulated sugar

For the Cheesecake Filling

• 16 ounces cream cheese softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ¼ cup fresh lemon juice

• 2 cups fresh blueberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• ¼ cup water

With these ingredients ready to go, I can start crafting this delicious cheesecake that combines rich creamy texture with the refreshing flavors of lemon and blueberry.

Step-by-Step Instructions

1. Prepare the Crust
   In a medium bowl, I combine 1 ½ cups of graham cracker crumbs with ⅓ cup of sugar and ½ cup of melted butter. I mix until the crumbs are well coated and resemble wet sand. I then press this mixture firmly into the bottom of a 9-inch springform pan. I bake the crust at 350°F for 10 minutes. Once golden, I let it cool while preparing the filling.
2. Make the Cheesecake Filling
   In a large mixing bowl, I beat 16 ounces of cream cheese using an electric mixer until smooth and creamy. I gradually add ¾ cup of sugar and continue to mix until combined. Next, I scrape the sides of the bowl and add ½ cup of sour cream and the zest of 1 lemon. I blend again until smooth. I then add 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, I add the juice of 1 lemon and mix just until blended.
3. Fold in the Blueberries
   I gently fold in 1 ½ cups of fresh blueberries with a spatula, being careful not to crush them. This adds a burst of flavor and color to the cheesecake.
4. Bake the Cheesecake
   I pour the filling over the cooled crust, smoothing the top with a spatula. I place the springform pan in a larger baking dish filled with water to create a water bath. This helps the cheesecake cook evenly and prevents cracking. I bake at 325°F for 55 to 60 minutes, or until the center is set but still slightly jiggly.
5. Cool and Chill
   After baking, I turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent sudden temperature changes. Once cooled, I remove the cheesecake from the water bath and let it cool completely at room temperature. I then cover it and chill it in the refrigerator for at least 4 hours, or overnight for best results.
6. Prepare the Lemon Topping
   Just before serving, I mix 1 cup of blueberries with 2 tablespoons of sugar and the juice of ½ lemon in a small saucepan over medium heat. I simmer this mixture for 5-7 minutes until slightly thickened. Once cooled, I drizzle this topping over the cheesecake.
7. Serve and Enjoy
   I carefully release the sides of the springform pan and slice the cheesecake into wedges. Each slice reveals a creamy interior speckled with blueberries, topped with a refreshing lemon glaze. I serve it chilled for a delightful dessert that brightens any occasion.

Recipe Notes & Variations

• Ingredient Swaps: If you’re looking for a lighter option, you can substitute half of the cream cheese with Greek yogurt. This will add a tangy flavor while reducing calories. Alternatively, use dairy-free cream cheese for a vegan version.
• Crust Options: While I prefer a classic graham cracker crust, you can experiment with other bases such as digestive biscuits or even an almond flour crust for a gluten-free alternative. Just make sure to adjust the sugar levels if you’re using unsweetened alternatives.
• Blueberry Variations: Fresh blueberries are fantastic, but frozen blueberries work just as well. When using frozen blueberries, do not thaw them before adding to the batter, as this will help maintain their shape during baking.
• Flavor Enhancements: To enhance the citrus flavor, consider adding a teaspoon of lemon extract along with the zest and juice. You can also incorporate other berries like raspberries or blackberries for a mixed berry cheesecake.
• Serving Suggestions: This cheesecake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves as a garnish add a nice touch of color and freshness to the presentation.
• Storage: I recommend storing the cheesecake in an airtight container in the refrigerator for up to five days. If you want to make it ahead of time, it’s perfect for chilling for a day or two before serving.
• Freezing Tips: If you have leftovers or want to make this cheesecake in advance, you can freeze it. Wrap individual slices in plastic wrap followed by aluminum foil to prevent freezer burn. To serve, thaw the slices in the refrigerator overnight.

Serving Suggestions

When it comes to serving my Lemon Blueberry Cheesecake, I love to elevate the experience with a few simple yet delightful additions.

Here are some of my favorite serving suggestions to make this dessert even more irresistible.

1. Whipped Cream
   A dollop of freshly whipped cream adds a light and airy touch. I whip heavy cream with a bit of powdered sugar and vanilla extract until soft peaks form. This creamy topping beautifully complements the tangy cheesecake and fresh blueberries.
2. Vanilla Ice Cream
   For a decadent twist, I like to serve slices of cheesecake with a scoop of vanilla ice cream. The contrast between the warm cheesecake and cold ice cream creates a delicious balance of flavors and temperatures.
3. Fresh Berries
   I often garnish the cheesecake with additional fresh blueberries or other seasonal berries like raspberries or strawberries. Their vibrant colors provide a stunning visual and an extra burst of flavor.
4. Lemon Zest
   A sprinkle of freshly grated lemon zest on top of each slice brightens the presentation and enhances the lemony essence of the cheesecake. It adds an aromatic touch that is simply delightful.
5. Chocolate Drizzle
   For a unique twist, I sometimes drizzle melted white or dark chocolate over the cheesecake slices. The richness of the chocolate pairs beautifully with the tartness of the blueberries.
6. Zesty Fruit Sauce
   I enjoy serving the cheesecake with a homemade fruit sauce made from simmering more blueberries with a bit of sugar and lemon juice. This not only adds flavor but also creates a gorgeous sauce to drizzle atop the cheesecake.
7. Herbal Accents
   For a sophisticated touch, I like to garnish my cheesecake with a few sprigs of fresh mint. The herbiness of mint contrasts wonderfully with the sweet and zesty flavors of the dessert.

Nutrition Information

Here is a breakdown of the nutrition information per slice for my Lemon Blueberry Cheesecake.

This cheesecake is not only delicious but offers a delightful balance of flavors, making it a satisfying dessert option.

Nutrient	Amount per Slice
Calories	320
Total Fat	22g
Saturated Fat	12g
Cholesterol	90mg
Sodium	210mg
Total Carbohydrate	29g
Dietary Fiber	1g
Sugars	18g
Protein	6g

This cheesecake serves as a sweet treat that balances richness and freshness.

While it provides a good dose of carbohydrates from the graham cracker crust and the blueberries, the cream cheese contributes to its creamy consistency and indulgent flavor.

I love to enjoy this dessert in moderation due to its higher calorie content.

The antioxidants from the blueberries and the zesty kick from the lemon zest add nutritional value, making it a more delightful experience.

Conclusion

I can’t help but smile every time I think about Lemon Blueberry Cheesecake. It’s such a perfect blend of flavors that never fails to lift my spirits.

Whether it’s a sunny picnic or a cozy night in, this dessert brings a little sunshine to any occasion.

With its creamy texture and zesty notes, every bite feels like a celebration. I hope you give this recipe a try and enjoy it as much as I do.

Don’t forget to get creative with toppings and variations to make it your own. Happy baking!

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