Introduction
When the sun is shining bright and fresh berries are in abundance, nothing screams summer quite like a Lemon Blueberry Cheesecake. This delightful dessert marries the creamy decadence of cheesecake with a pop of sweet and tangy blueberries, all atop a buttery graham cracker crust. The luscious cream cheese filling is kissed with fresh lemon juice and zest, creating a dessert that is refreshingly light yet rich enough to satisfy any sweet tooth. Perfect for gatherings or a special treat at home, let’s dive into baking this delicious cheesecake!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes (including chilling time)
- Yield: 8 servings
Directions and Instructions
- Preheat your oven to 325°F (165°C) and prepare your springform pan.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until it resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form a crust.
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add 1 cup of sugar and the flour, mixing until fully incorporated.
- Add in the sour cream, eggs, vanilla extract, lemon zest, and lemon juice. Beat the mixture until it’s smooth and luscious.
- Gently fold in the fresh blueberries, ensuring they’re evenly distributed without breaking them.
- Pour the cheesecake filling over the prepared crust in the springform pan, evenly spreading it out.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still has a slight jiggle.
- Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. This gentle cooling helps to prevent cracks.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once it’s cool, refrigerate for at least 4 hours, or preferably overnight, to let all the flavors meld beautifully.
- When you’re ready to serve, remove the cheesecake from the springform pan and slice it into generous portions. Enjoy the burst of flavor!
Notes or Tips
- Make sure your cream cheese is softened to room temperature for a perfectly smooth filling.
- For an extra touch, drizzle some blueberry sauce over the top before serving.
- This cheesecake can be made a day in advance for hassle-free entertaining.
Cooking Techniques
Baking a cheesecake requires patience, especially during cooling. Slow cooling in the oven prevents cracks and gives the cheesecake a silky texture. Not only is it important to fold in the blueberries gently, but ensuring even distribution will result in satisfying bursts of flavor in each slice!
FAQ
- Can I use frozen blueberries? Absolutely! Just ensure they are lightly thawed and drained before folding them in, but don’t worry if they bleed a little color into the cheesecake.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Can I freeze this cheesecake? Yes! It freezes well. Wrap it tightly in plastic wrap and then foil, and it will be good for up to 3 months. Thaw in the refrigerator when ready to enjoy.
Conclusion
This Lemon Blueberry Cheesecake is a delightful way to celebrate the flavors of summer. With its creamy texture, zesty lemon notes, and the sweetness of fresh blueberries, every bite is a reminder of sunny days and good times with friends and family. Give this recipe a try, and enjoy a slice of happiness!