Description
Indulge in the refreshing flavors of Lemon Blueberry Cheesecake with a buttery graham cracker crust, creamy lemon-infused filling studded with blueberries, and a vibrant blueberry topping, all crowned with luscious whipped cream.
Ingredients
Units
Scale
Crust
- 1 cup Graham Cracker Crumbs
- 1 Tablespoon Granulated Sugar
- 3 Tablespoons Unsalted Butter, melted
Cheesecake
- 16oz Cream Cheese, very soft at room temp.
- 150 grams (3/4 cup) Granulated Sugar
- 1 oz (2 Tablespoons) Heavy Cream
- 2 oz (4 Tablespoons) Sour Cream
- 1 Tablespoon Fresh Lemon Zest
- 2 oz (4 Tablespoons) Fresh Lemon Juice
- 3 Large Eggs, at room temp.
- 1 Large Egg Yolk, at room temp.
- 2 oz Blueberries, Fresh or Frozen
Topping
- 6 oz Blueberries
- Zest of 1 Lemon
- Juice of 1 Lemon
- 1 Teaspoon Cornstarch/Cornflour
- 2 Tablespoons Granulated Sugar
- 1 cup Whipped Cream Homemade or Store-bought
- Zest of 1 Lemon, optional
Instructions
- Crust: Grease a 6-inch springform pan and preheat oven to 325F/162C. Crush graham crackers, mix with sugar and melted butter. Press into pan and bake for 5 minutes. Let cool.
- Cheesecake: Beat cream cheese, sugar, and lemon zest. Add cream, sour cream, lemon juice, eggs, and fold in half of the blueberries. Pour batter into pan, add remaining blueberries, and bake in a water bath for 60-75 minutes. Cool and chill.
- Topping: Whisk lemon juice and cornstarch. Cook cornstarch slurry, blueberries, sugar, and lemon zest until thick. Spoon over chilled cheesecake and top with whipped cream and lemon zest. Chill before serving.
Notes
- Ensure cream cheese is very soft for a smooth batter.
- Create a water bath to prevent cracks in the cheesecake.
- Chill cheesecake for at least 6 hours for best results.
Nutrition
- Serving Size: 1 Slice
- Calories: 380
- Sugar: 23g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
