Introduction
Nothing says indulgence quite like a slice of creamy cheesecake, especially when it features the bright flavors of lemon and the sweetness of fresh blueberries. This Lemon Blueberry Cheesecake, with its buttery graham cracker crust and luscious filling, is sure to impress at any gathering. Follow the steps below to create this delightful dessert that combines both tangy and sweet elements in every bite.
Detailed Ingredients with measures
For the Crust:
– 2 cups graham cracker crumbs
– ¼ cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the Lemon Blueberry Cheesecake Filling:
– 32 ounces cream cheese, softened
– 1½ cups granulated sugar
– 4 large eggs, room temperature
– ½ cup sour cream, room temperature
– ¼ cup heavy cream, room temperature
– 2 tablespoons fresh lemon juice
– 1½ teaspoons fresh lemon zest
– 1½ teaspoons vanilla extract
– 1½ cups fresh blueberries
– 2 tablespoons all-purpose flour
For the Blueberry Sauce:
– 3 cups fresh blueberries
– ⅓ cup granulated sugar
– ⅓ cup water
– 2 tablespoons fresh lemon juice
– 1½ tablespoons cornstarch
– 2 tablespoons water (for cornstarch slurry)
– 1 teaspoon vanilla extract
Prep Time
30 minutes
Cook Time
1 hour 20-30 minutes
Total Time
9 hours (including cooling and chilling time)
Yield
1 cheesecake (serves approximately 12)
Detailed Directions and Instructions
Prepare the Crust:
1. Preheat the oven to 375°F. Wrap the outside of a 9-inch springform pan with two large pieces of heavy-duty aluminum foil to prevent water from seeping in during the water bath. Lightly spray the inside of the pan with baking spray.
2. In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and about ¾ up the sides of the prepared springform pan.
4. Bake the crust for 10 minutes. Remove it from the oven and let it cool while preparing the filling. Reduce the oven temperature to 325°F.
Prepare the Lemon Blueberry Cheesecake Filling:
1. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on medium-low speed for 2-3 minutes until smooth. Scrape down the sides of the bowl as needed.
2. With the mixer on low speed, add the eggs one at a time, mixing well after each addition.
3. Add sour cream, heavy cream, fresh lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and the batter is smooth.
4. In a small bowl, toss the fresh blueberries with all-purpose flour to coat them. Gently fold the coated blueberries into the cheesecake batter.
5. Pour the batter into the cooled crust, spreading it evenly.
Bake the Cheesecake:
1. Place the springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath.
2. Carefully place the roasting pan in the oven and bake at 325°F for 1 hour and 20-30 minutes, or until the edges are set and the center has a slight jiggle.
3. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
4. Remove the cheesecake from the water bath, discard the foil, and let it cool on the counter for another hour.
5. Once cooled, cover and refrigerate the cheesecake for at least 8 hours, preferably overnight.
Prepare the Blueberry Sauce:
1. In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, ⅓ cup water, and fresh lemon juice. Bring to a simmer, stirring gently.
2. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry.
3. Once the blueberry mixture is simmering, stir in the cornstarch slurry. Cook for an additional 30 seconds to 1 minute until the sauce thickens.
4. Remove from heat and stir in vanilla extract. Let the sauce cool to room temperature, then refrigerate until ready to use.
Assemble and Serve:
1. Before serving, remove the cheesecake from the refrigerator and release it from the springform pan.
2. Spoon the chilled blueberry sauce over the top of the cheesecake, leaving a ½-1 inch border around the edges.
3. Slice and serve.
Notes
Room Temperature Ingredients:
For the best results, ensure that cream cheese, eggs, sour cream, and heavy cream are at room temperature before mixing. This helps create a smooth and well-incorporated filling.
Blueberry Sauce Storage:
The blueberry sauce can be made ahead of time and stored in the refrigerator for up to one week.
Cheesecake Conserving:
To store leftover cheesecake, cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to one week or frozen for up to two months.
Cook techniques
Preparing the Crust
Combine graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press this mixture firmly into a springform pan’s bottom and sides before baking.
Baking the Crust
Preheat the oven and bake the crust for a specified time to achieve a firm base for the cheesecake.
Mixing the Filling
Use a stand mixer to beat cream cheese and sugar until smooth. Gradually incorporate eggs and other wet ingredients, ensuring a smooth batter.
Coating the Blueberries
Toss fresh blueberries with all-purpose flour to prevent them from sinking in the cheesecake batter.
Creating a Water Bath
Bake the cheesecake in a water bath to maintain moisture and achieve an even texture during baking.
Cooling the Cheesecake
Let the cheesecake cool slowly in the oven before transferring it to the counter and eventually refrigerating it for proper set.
Making the Blueberry Sauce
Cook fresh blueberries with sugar, water, and lemon juice, then thicken it using a cornstarch slurry before chilling.
Assembling the Cheesecake
Remove the cooled cheesecake from the pan, add the blueberry sauce on top, and prepare it for serving.
FAQ
Can I use store-bought graham cracker crust instead of making my own?
Yes, a store-bought graham cracker crust can be a convenient alternative, but homemade offers a fresher taste.
What can I substitute for sour cream?
You can use Greek yogurt as a substitute for sour cream in the cheesecake filling.
How do I know when the cheesecake is done baking?
The cheesecake edges should be set while the center has a slight jiggle when done.
Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries can be used, but be aware that they may release more moisture.
How long can I store the cheesecake in the fridge?
The cheesecake can be stored in the refrigerator for up to 5 days.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly and store it in the freezer for up to 3 months.
What if my blueberry sauce is too runny?
If the sauce is too runny, simmer it longer or add a bit more cornstarch slurry to thicken it.
How should I cut the cheesecake for serving?
Use a warm knife to cut through the cheesecake for clean slices. Wiping the knife between cuts helps maintain neat edges.
Conclusion
The Lemon Blueberry Cheesecake is a delightful dessert that balances the tangy richness of cream cheese with the bright flavors of fresh lemons and blueberries. The buttery graham cracker crust provides a perfect base, while the homemade blueberry sauce adds a luscious, fruity touch on top. This dessert is ideal for any occasion, sure to impress with its beautiful presentation and harmonious flavors.
More recipes suggestions and combination
Lemon Pineapple Cheesecake: Substitute blueberries with fresh pineapple chunks and add coconut extract to the filling for a tropical twist.
More recipes suggestions and combination
Chocolate Strawberry Cheesecake: Replace lemon zest with cocoa powder in the filling and top the cheesecake with fresh strawberries instead of blueberries.
More recipes suggestions and combination
Raspberry Almond Cheesecake: Use raspberries in place of blueberries and incorporate almond extract into the filling for a nutty flavor profile.
More recipes suggestions and combination
Peach Mango Cheesecake: Swap out the blueberries for diced peaches and mango for a summery fruit combination, adding a hint of cinnamon to the crust.
More recipes suggestions and combination
Mixed Berry Cheesecake: Combine strawberries, blueberries, and raspberries in the cheesecake filling for a vibrant, mixed berry flavor that celebrates summer fruits.
