Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake is a dessert that perfectly blends creamy goodness with a zesty kick. Picture yourself at a summer gathering, enjoying a slice of this bright and flavorful cake while the sun warms your skin. It’s a delightful experience! This cheesecake brings together rich cream cheese, fresh blueberries bursting with flavor, and the zing of lemon, all sitting on a crunchy graham cracker crust. Each bite is a little celebration, perfect for family get-togethers, picnics, or even cozy nights in. The secret? The marbling technique not only looks stunning, but it ensures that every slice carries just the right mix of flavors. Let’s jump into this delicious Lemon Blueberry Cheesecake recipe together. You’ll find it’s not just about baking but creating special moments!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Lemon Blueberry Cheesecake
• Ingredients
• Preparing the Graham Cracker Crust
• Create the Springform Base
• Mix the Crust Ingredients
• Form the Crust
• Making the Blueberry Compote
• Prepare the Blueberries
• Cook the Compote
• Finish the Compote
• Crafting the Lemon Cheesecake Batter
• Beat the Cream Cheese
• Combine Sugar and Starch
• Incorporate the Eggs
• Add Remaining Ingredients
• Assembling the Cheesecake
• Layer the Batter
• Create Swirls
• Add Remaining Ingredients
• Prepare for Baking
• Bake the Cheesecake
• Chilling and Serving
• Cool and Chill
• Garnish and Serve
• Tips for Success
• Variations
• Serving Suggestions
• Storage Tips
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

Why This Recipe Works

This Lemon Blueberry Cheesecake combines the rich creaminess of cheesecake with the refreshing zing of lemon and the sweetness of blueberries. The use of fresh or frozen blueberries adds a burst of flavor and color, while the graham cracker crust provides a perfect balance of texture. The marbling technique not only enhances visual appeal but also allows for a delightful interplay of flavors in every slice.

Why You’ll Love This Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake is a celebration of flavors that is perfect for any occasion, from summer barbecues to holiday gatherings. Whether enjoyed as a standalone dessert or alongside a cup of tea, it encapsulates the joy of indulgence. With its light yet rich profile, it’s sure to impress your family and friends while bringing a sunshine vibe to your dessert table.

Ingredients

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup butter, melted
• 1 ½ cups blueberries, fresh or frozen
• ⅓ cup granulated sugar (for blueberry compote)
• 2 teaspoons lemon juice (for blueberry compote)
• 1 tablespoon water (for blueberry compote)
• ½ teaspoon vanilla extract (for blueberry compote)
• 32 ounces full-fat cream cheese, softened
• 1 ½ cups granulated sugar (for cheesecake)
• 3 tablespoons corn starch
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 teaspoon cinnamon
• 1 tablespoon vanilla extract
• 2 tablespoons lemon zest
• ¼ cup lemon juice (for cheesecake)
• Whipped cream (for garnish)
• Candied lemon slices (for garnish)
• Mint leaves (for garnish)

Preparing the Graham Cracker Crust

Create the Springform Base

Wrap a 9-inch springform pan in foil and line the base with parchment paper. Preheat your oven to 350°F (180°C).

Mix the Crust Ingredients

In a food processor, crush the graham crackers into fine crumbs. Add ¼ cup sugar and pulse to combine. Add the melted butter and pulse until thoroughly mixed.

Form the Crust

Press the mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Bake for 10 minutes, then remove and set aside. Lower the oven temperature to 325°F (160°C).

Making the Blueberry Compote

Prepare the Blueberries

Wash and dry the blueberries, discarding any stems or overripe fruit.

Cook the Compote

In a small saucepan, combine the blueberries, ⅓ cup sugar, 2 teaspoons lemon juice, and 1 tablespoon water. Bring to a boil over medium heat and let it simmer for 15-20 minutes, stirring frequently.

Finish the Compote

Remove from heat and stir in ½ teaspoon vanilla extract. Set aside to cool.

Crafting the Lemon Cheesecake Batter

Beat the Cream Cheese

In a large bowl, use an electric mixer to beat the softened cream cheese on low speed until smooth.

Combine Sugar and Starch

Add 1 ½ cups sugar and 3 tablespoons corn starch to the cream cheese. Mix on low speed until well combined.

Incorporate the Eggs

Add the eggs one at a time, mixing on low speed until just incorporated.

Add Remaining Ingredients

Mix in 1 cup sour cream, 1 teaspoon cinnamon, 1 tablespoon vanilla extract, 2 tablespoons lemon zest, and ¼ cup lemon juice until fully combined.

Assembling the Cheesecake

Layer the Batter

Pour half of the cheesecake batter over the crust in the springform pan. Spoon half of the blueberry compote on top.

Create Swirls

Using a skewer or the end of a spoon, make gentle swirls through the batter, being careful not to mix.

Add Remaining Ingredients

Pour the remaining cheesecake batter over the swirled layer and top with the remaining blueberry compote. Repeat the swirling process for a marble effect.

Prepare for Baking

Boil water in a kettle or saucepan for a water bath. Place the springform pan in a larger baking dish and pour the boiling water into the dish until it reaches 1 inch up the sides of the pan.

Bake the Cheesecake

Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and leave the door slightly ajar for 1 hour to cool.

Chilling and Serving

Cool and Chill

Cover the cheesecake tightly with plastic wrap and refrigerate for several hours or overnight.

Garnish and Serve

Once chilled, carefully remove the sides of the springform pan. Garnish with whipped cream, candied lemon slices, and mint leaves before serving.

Tips for Success

• Ensure all ingredients are at room temperature for smoother mixing.
• Avoid overmixing the cheesecake batter to prevent cracks during baking.
• Always use a water bath to help control the baking temperature and moisture.

Variations

• For a different flavor profile, substitute raspberries for blueberries or add white chocolate chunks.
• Experiment with a gluten-free crust by using almond flour or gluten-free graham crackers.

Serving Suggestions

Serve slices of Lemon Blueberry Cheesecake with additional fresh blueberries on top or a dollop of lemon curd for extra zest. Pair with coffee or a refreshingly cold lemonade to enhance the flavors.

Storage Tips

Cover any leftover cheesecake tightly with plastic wrap or store in an airtight container in the fridge for up to 5 days. Freeze slices for longer storage, wrapping them individually in plastic wrap and aluminum foil.

FAQs

1. Can I make this recipe gluten-free?
Yes, use gluten-free graham crackers for the crust.

2. How do I know when the cheesecake is done?
The edges should be set, but the center should still have a slight jiggle.

3. Can I use frozen blueberries?
Yes, frozen blueberries work well; no need to thaw them before use.

4. How long can I store leftovers?
Leftover cheesecake can be refrigerated for up to 5 days or frozen for up to 3 months.

5. Is this cheesecake suitable for special occasions?
Absolutely! Its beautiful presentation and delicious flavor make it perfect for celebrations.

Lemon Blueberry Cheesecake is a delightful dessert that can elevate any occasion with its vibrant colors and refreshing flavors. By following this detailed recipe, you’ll not only impress your guests but also create memorable moments around the table. With every slice, enjoy the joy of baking and savor the creamy, tangy masterpiece.

More Easy Desserts Recipes:

• Frozen Chocolate Covered Banana Split Bites
• Toasted Coconut Pineapple Cake with White Chocolate Frosting
• Strawberry Lasagna
• Strawberry Shortcake Trifles

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