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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 ½ cups fresh blueberries (plus extra for garnish) - ½ cup sour cream - 2 tablespoons granulated sugar (for blueberry topping) These ingredients make our cheesecake creamy and flavorful. The graham cracker crust provides a perfect base. The cream cheese adds richness, while lemon juice and zest give it a bright taste. Fresh blueberries add a sweet burst, making every bite delightful. For extra flair, consider these garnishes: - Additional fresh blueberries - A sprinkle of lemon zest - A drizzle of lemon curd These garnishes make your cheesecake look pretty and add extra flavor. They also enhance the lemon and blueberry theme. You can make swaps if you need to. Here are some ideas: - Use digestive biscuits instead of graham crackers for the crust. - Swap sour cream for Greek yogurt for a tangy twist. - Use a dairy-free cream cheese for a vegan option. Substitutes can help you meet dietary needs while keeping the taste great. Feel free to experiment and find what works best for you! {{ingredient_image_2}} 1. Preheat your oven to 325°F (160°C). Use a reliable thermometer to check the temperature. 2. In a medium bowl, mix the graham cracker crumbs and melted butter. Stir until it looks like wet sand. 3. Firmly press this mixture into the bottom of a 9-inch springform pan. Make sure it’s even and flat. 4. Bake the crust in the oven for 10 minutes. Remove it and let it cool on a wire rack. 1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. 2. Slowly add the powdered sugar. Mix on low speed until well combined. 3. Add the fresh lemon juice, lemon zest, eggs, and vanilla extract. Blend on low speed until just mixed. 4. Be careful not to overmix; this can add too much air. 5. Gently fold in the fresh blueberries with a spatula. Be gentle so the berries do not burst. 6. Pour the cheesecake batter over the cooled crust. Use an offset spatula to smooth the top. 7. Bake in the oven for 55-60 minutes. The edges should be set, but the center will jiggle slightly. 1. After baking, turn off the oven. Crack the door open and let the cheesecake cool inside for about an hour. 2. This slow cooling helps reduce cracks on the surface. 3. While it cools, make the blueberry topping. In a small saucepan, combine the remaining blueberries and granulated sugar. 4. Cook over medium heat for 5-8 minutes, stirring until the blueberries soften. 5. Remove from heat and let it cool to room temperature. 6. Once cooled, transfer the cheesecake to the refrigerator. Chill for at least 4 hours or overnight for the best flavor. 7. Before serving, spread the cooled blueberry topping over the cheesecake. 8. For a lovely finish, garnish with more fresh blueberries and a sprinkle of lemon zest. To get a smooth cheesecake texture, start with room temperature ingredients. Cold cream cheese can create lumps. Beat the cream cheese well until creamy. Mix in the sugar slowly. This keeps air from getting in, which can cause cracks. Avoid overmixing once you add eggs and lemon juice. Gently fold in the blueberries to keep them whole. Cracks can ruin the look of your cheesecake. After baking, turn off the oven and slightly open the door. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracks. If cracks do appear, you can cover them with the blueberry topping. It adds flavor and hides any imperfections. When serving, use a warm knife for clean slices. This makes it easier to cut through the creamy filling. You can drizzle lemon curd around the plate for a bright touch. Add extra fresh blueberries on top for a pretty finish. This makes the cheesecake look even more inviting. Enjoy your delicious treat with family and friends! Pro Tips Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature. This will help create a smoother batter and a creamier cheesecake. Prevent Cracks: Allow the cheesecake to cool gradually in the oven with the door cracked open. This helps prevent sudden temperature changes that can cause cracks on the surface. Blueberry Incorporation: Gently fold in the blueberries to the batter to avoid bursting them. This keeps the berries intact for a beautiful presentation and burst of flavor in each slice. Chill Time: For best flavor and texture, chill the cheesecake for at least 4 hours or overnight. This allows the flavors to meld and the cheesecake to set perfectly. {{image_4}} You can swap blueberries for other fruits. Strawberries, raspberries, or blackberries work well. Mix and match for a fun twist. Try them in the filling or for topping. Each fruit brings its unique flavor. For example, strawberries add sweetness, while raspberries add tartness. This way, you can enjoy a new cheesecake every time. If you need a gluten-free crust, use almond flour or gluten-free graham crackers. Combine the chosen flour with melted butter. Press it into the pan like the regular crust. This option keeps your cheesecake tasty and safe for those with gluten sensitivities. You won’t miss the traditional crust at all. For a no-bake version, skip the oven altogether. Use a similar crust made from crushed cookies and butter. Blend cream cheese, sugar, lemon juice, and zest until smooth. Fold in fresh blueberries. Pour the mixture into the crust and chill in the fridge for at least four hours. This method is quick and perfect for hot days. You still get a creamy, dreamy dessert without baking! To keep your cheesecake fresh, cover it tightly with plastic wrap. You can also use a cake dome to keep it safe. Place it in the fridge. This keeps the flavors bright. The cheesecake stays good for up to five days in the fridge. If you want to save some for later, freezing works well. First, let the cheesecake cool completely. Then, cut it into slices. Wrap each slice tightly in plastic wrap. After that, wrap them in aluminum foil for extra protection. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Lemon blueberry cheesecake lasts in the fridge for five days. If you freeze it, eat it within three months for best taste. Always check for any signs of spoilage. Look for changes in color or smell. When serving, allow it to sit at room temperature for about 15 minutes. This brings back its creamy texture. Yes, you can use frozen blueberries in this recipe. They work well, but they may release more juice. This can make your cheesecake a bit wetter. If you use frozen berries, do not thaw them before adding. This keeps them from breaking apart too much. To check if your cheesecake is done, look for the edges. They should be firm and set. The center should still jiggle a bit. This jiggle means it will finish cooking as it cools. If it looks too wobbly, it needs more time in the oven. If your cheesecake cracks, don’t worry! You can cover it with the blueberry topping. This will hide the cracks and add flavor. To prevent cracks next time, cool the cheesecake slowly. Leave it in the oven with the door open after baking. This helps it cool evenly. Lemon blueberry cheesecake is a sweet and tangy delight. You learned about key ingredients and helpful tips for the perfect texture. I shared easy ways to modify the recipe, like using different fruits or a gluten-free crust. For storage, knowing how to freeze and keep your cheesecake fresh is vital. This dessert will impress your guests. With practice, you'll master this treat. Enjoy every creamy bite and make it your own!

Lemon Blueberry Bliss Cheesecake

A creamy and tangy cheesecake with fresh blueberries and a buttery graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 each zest of lemon
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1.5 cups fresh blueberries (plus extra for garnish)
  • 0.5 cup sour cream
  • 2 tablespoons granulated sugar (for blueberry topping)

Instructions
 

  • Preheat your oven to 325°F (160°C). Ensure that all your ingredients are at room temperature for a smoother mixture.
  • In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom of a 9-inch springform pan to create an even crust. Bake in the preheated oven for 10 minutes, then remove and allow to cool completely on a wire rack.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth. Gradually add in the powdered sugar, mixing on low speed until the sugar is fully incorporated.
  • Add the fresh lemon juice, lemon zest, eggs, and vanilla extract to the cream cheese mixture. Blend on low speed until just combined. Be careful not to overmix, as this can incorporate too much air.
  • Gently fold in the fresh blueberries with a spatula, ensuring they are evenly distributed throughout the batter without bursting them.
  • Carefully pour the cheesecake batter over the cooled graham cracker crust, smoothing the top with an offset spatula.
  • Place the cheesecake in the oven and bake for 55-60 minutes. The edges should be set, while the center will still have a slight jiggle.
  • Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about an hour. This gradual cooling helps minimize cracks on the surface.
  • In the meantime, prepare the blueberry topping. In a small saucepan over medium heat, combine the remaining blueberries with the granulated sugar. Cook for 5-8 minutes, stirring occasionally until the blueberries soften and start to release their juices. Remove from heat and let the mixture cool to room temperature.
  • Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight for the best flavor and texture.
  • Before serving, evenly spread the cooled blueberry topping over the surface of the cheesecake.
  • For an extra touch, garnish the cheesecake with additional fresh blueberries and a sprinkle of lemon zest just before serving.

Notes

For cleaner edges, cut slices with a warm knife. Drizzle lemon curd around the plate for a vibrant touch.
Keyword blueberry, cheesecake, dessert, lemon