Lemon Blueberry Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1 cup fresh blueberries
For the Blueberry Sauce:
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For Garnish:
Fresh blueberries
Lemon zest
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared springform pan. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar, lemon zest, lemon juice, and vanilla extract, and beat until well combined.
Mix in the eggs one at a time, scraping down the sides of the bowl as needed.
Stir in the sour cream and heavy cream until smooth and creamy.
Gently fold in the fresh blueberries.
Bake the Cheesecake:
Pour the cheesecake filling over the chilled crust in the springform pan, spreading it out evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Make the Blueberry Sauce:
In a small saucepan, combine the blueberries, granulated sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices.
If desired, thicken the sauce by stirring in the cornstarch mixture and cooking for an additional 1-2 minutes.
Remove from heat and let it cool completely.
Chill and Serve:
Once cooled, spread the blueberry sauce evenly over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours or overnight to set.
Serve:
Before serving, garnish with fresh blueberries and lemon zest.
Slice and serve this Lemon Blueberry Cheesecake for a delightful combination of tangy lemon, sweet blueberries, and creamy cheesecake!
Enjoy this refreshing Lemon Blueberry Cheesecake as a perfect treat for any occasion!