Lemon Blueberry Cheesecake Recipe

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Lemon Blueberry Cheesecake Recipe:- In addition to being rich and creamy, this Lemon Blueberry Cheesecake is flavoured with tart lemon and blueberries over the entire cake. It is contained within a crust made of graham crackers and is topped with a blueberry sauce that was produced at home.

 

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Lemon Blueberry Cheesecake Recipe

Lemon Blueberry Cheesecake

 

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I am a huge fan of lemony flavours. I continue to create lemon dessert after lemon dessert, much to the dismay of the hubs, despite the fact that he is not a lover of lemon dessert. In other words, how could you possibly say no to something as scrumptious as this Lemon Cake? Certainly not. It is not acceptable to do so. I am lucky in that my mother is a huge admirer of lemons, and as a result, I am able to share these sweets with her.

My other favourite dessert is cheesecake, and since berries are currently in season and have been so delicious as of late, I made the decision to combine all of these delicious ingredients into a single delicious cheesecake. All of the cheesecake is covered with homemade blueberry sauce, and it has just the right amount of sour and sweet lemon flavour. Additionally, there are fresh pops of blueberry baked into the cheesecake. Heaven on earth!

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So how would you make a Lemon Blueberry Cheesecake?

To start, you’ll make the crust. I went with a classic graham cracker crust this time around and loved it. Combine the graham cracker crumbs, some sugar for sweetness and little butter to hold it all together, then press it into the pan. It bakes for about 8 minutes and then it’s ready to go.

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Next up is the filling. The lemon base of this Lemon Blueberry Cheesecake is easily my new favorite lemon cheesecake base. If you’ve ever made my lemon curd, you’ll recall that it’s made with egg yolks, no egg whites. I find that this gives a better lemon flavor, so I used that idea in this cheesecake and swapped out one of the whole eggs for egg yolks. It really accentuated the lemon flavor, making this lemon base the best!

 

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Best Lemon Blueberry Cheesecake recipe

 

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In order to begin the process of actually making the filling, you will begin by blending the cream cheese, sugar, and flour. I adore the cheesecake because it has a little bit of texture that is added by the flour. The sour cream, lemon juice, and lemon zest come next in the recipe. Each contributes a wonderful flavour to the cheesecake. Following that, you will incorporate the eggs, which we have just covered, and lastly, the blueberries.

The cheesecake is baked in a water bath, which is something that I have complete faith in baking in. If you do not have it, you will frequently end up with a cheesecake that is browned, sinks in the middle, and has cracks. To be fair, this cheesecake may end up with a few minor cracks due to the blueberries that float to the top and generate little fractures. However, these flaws are not obvious because they are so small.

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The entire cheesecake is topped with blueberry sauce that was made from scratch and is fresh. In addition to providing the perfect complement to the rich and creamy cheesecake, it also gives just the right amount of additional blueberry flavour to counterbalance the excellent tanginess of the lemon cheesecake.

With the addition of a few slices of lemon and a small bit of whipped cream, this cheesecake is perfectly prepared to be served. It is a cheesecake that is not in any way difficult to create, despite the fact that it does require some time to prepare. It is a classic flavour combination. Waiting for things to cool off before you can start digging in is the most difficult part.

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Ingredients

CRUST

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

 

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LEMON BLUEBERRY FILLING

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 3/4 cup (173g) sour cream
  • 6 tbsp (90ml) lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 1/2 cups blueberries

 

BLUEBERRY TOPPING

  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups (277g) blueberries

 

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WHIPPED CREAM

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • Lemon slices, for decorating, optional

 

Instructions

CRUST

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1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in  Set prepared pan aside.

CHEESECAKE

5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Gently stir the blueberries into the batter.
10. Pour the cheesecake batter evenly into the crust.
11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.

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TOPPING

16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
17. Add the blueberries and stir to coat with the sugar mixture.
18. Continue to cook until the blueberries start to soften and let out juice.
19. Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
20. When you’re ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21. Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate.
22. Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon.
23. Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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