Irresistible Lemon Blueberry Cheesecake Recipe Delight

There’s something magical about the aroma of a freshly baked Lemon Blueberry Cheesecake wafting through your kitchen. Imagine buttery crust, creamy filling, and the zesty freshness of lemons dancing playfully with juicy blueberries. Blueberry Cheese Danish It’s a dessert that promises to elevate any occasion, whether you’re celebrating a birthday or simply embracing a Tuesday like it’s a party. For more inspiration, check out this red velvet cheesecake brownies recipe.

This Lemon Blueberry Cheesecake isn’t just a feast for the eyes; it’s an experience filled with flavor and nostalgia. Picture yourself sharing this delightful treat at a summer picnic or after a cozy family dinner. Blueberry Cake with Lemon Frosting Each bite bursts with tangy lemon and sweet blueberry goodness, making you wonder why you ever settled for store-bought desserts. Mini Berry Dutch Babies Trust me; this cheesecake will have your taste buds singing!

I still remember the first time I made this cheesecake. My friends couldn’t get enough of it, and I basked in their compliments like a sunbather on a tropical beach.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: These provide the perfect crunchy base; choose finely crushed crumbs for an even texture.

• Unsalted Butter: Use melted butter to bind the crumbs together; it adds richness without the extra salt.

• Cream Cheese: Softened cream cheese is essential for that smooth filling; bring it to room temperature before mixing.

• Sugar: Granulated sugar balances the tartness of the lemon and enhances the sweetness of blueberries.

• Fresh Lemons: Zest and juice these beauties; they add brightness and depth to the cheesecake.

• Blueberries: Fresh or frozen blueberries work well; they provide that juicy burst in every bite.

• Sour Cream: This adds creaminess and a slight tang that complements the other flavors beautifully.

• Vanilla Extract: Always opt for pure vanilla extract for an aromatic lift in your cheesecake.

• Eggs: Eggs help bind everything together; make sure they are at room temperature for smoother incorporation.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepping Your Pan

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray to ensure easy removal later. You’ll want to feel like a pro when serving!

Making the Crust

In a medium bowl, combine graham cracker crumbs and melted butter until blended perfectly. Press this mixture firmly into the bottom of your prepared pan using your fingers or the back of a measuring cup.

Crafting the Filling

In another bowl, beat softened cream cheese until smooth and fluffy—about 2 minutes should do it! Gradually add sugar while mixing until well incorporated, ensuring no lumps remain.

Adding Flavor

Mix in fresh lemon juice, zest, sour cream, and vanilla extract until combined. This is where you’ll start feeling giddy from all those aromatic elements blending together!

Incorporating Eggs

Add eggs one at a time into your mixture, mixing just until combined after each addition. Overmixing can lead to cracks later on—nobody wants that!

Baking Time

Pour your cheesecake filling over the crust in the springform pan. Bake for about 50-60 minutes until set but slightly jiggly in the center—this ensures that creamy texture we love.

Cooling Down

Once baked, turn off the oven and crack open its door slightly—allow your cheesecake to cool slowly inside for about an hour before transferring it to chill in the refrigerator for at least four hours (or overnight if you can wait).

This Lemon Blueberry Cheesecake is not just dessert; it’s an experience filled with laughter, memories, and oh-so-delicious flavors! Lemon Curd Brulee Cookies.

Perfecting the Cooking Process

Start by preparing the crust first to let it cool while you whip up the filling. This ensures your cheesecake sets perfectly without any sogginess.

Add Your Touch

Feel free to swap blueberries for raspberries or strawberries for a different flavor twist. You can also add a hint of vanilla extract for extra richness.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. Reheat gently in the microwave for about 10 seconds if desired.

There was that one time I brought this cheesecake to a potluck, and it vanished within minutes! Everyone begged for the recipe, which made my day—I felt like a rock star in the kitchen!

FAQ

Can I use frozen blueberries for my cheesecake?

Yes, frozen blueberries work well but thaw and drain them first to avoid excess moisture.

How long should I bake my cheesecake?

Bake at 325°F for about 55-60 minutes or until set but slightly jiggly in the center.

What’s the best way to serve Lemon Blueberry Cheesecake?

For more inspiration, check out this greek yogurt muffins recipe.

Serve chilled with fresh blueberries and a sprinkle of powdered sugar on top for extra flair.

Print

Lemon Blueberry Cheesecake

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• Author: Doorecipes
• Total Time: 1 hour 20 minutes
• Yield: Serves 12 1x

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Description

Lemon Blueberry Cheesecake is a delightful dessert that combines a buttery graham cracker crust with a creamy filling bursting with zesty lemon and sweet blueberries. Perfect for any occasion, this cheesecake is sure to impress your guests and elevate your gatherings. Easy to make and even easier to love, each slice offers a perfect balance of flavors that will have your taste buds singing.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 fresh lemons (zest and juice)
• 1 cup blueberries (fresh or frozen)
• 1 cup sour cream
• 2 tsp vanilla extract
• 3 large eggs

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Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs and melted butter; press into the bottom of the pan.
3. Beat softened cream cheese until smooth. Gradually add sugar until blended.
4. Mix in lemon juice, zest, sour cream, and vanilla extract.
5. Add eggs one at a time, mixing gently after each addition.
6. Pour filling over crust; bake for 50-60 minutes until slightly jiggly in the center.
7. Cool in the oven with the door ajar for an hour, then refrigerate for at least four hours or overnight.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 320
• Sugar: 23g
• Sodium: 270mg
• Fat: 23g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

Keywords: For added flavor variations, substitute blueberries with raspberries or strawberries. Ensure all dairy products are at room temperature for smooth mixing.