Lemon Blueberry Cheesecake: A Burst of Sunshine in Every Bite!
Get ready to indulge in a truly delightful dessert with this incredible Lemon Blueberry Cheesecake! Imagine a luscious, creamy lemon-infused cheesecake, studded generously with juicy, plump blueberries, and finished with a vibrant blueberry sauce swirled beautifully on top. It’s a burst of sunshine and fresh flavors in every single, glorious bite, making it the perfect treat for any occasion!
This cheesecake is a celebration of classic flavor pairings, where the bright tang of lemon perfectly complements the sweet-tartness of fresh blueberries. The creamy texture of the cheesecake melts in your mouth, while the graham cracker crust provides a satisfying buttery crunch. It looks absolutely stunning, making it an impressive centerpiece for brunches, holidays, or any time you want to add a touch of elegance and seasonal freshness to your table.
Ingredients:
Crust:
- 2½ cups graham cracker crumbs (finely crushed, about 16-18 full sheets)
- ⅔ cup salted butter, melted
- 3 tbsp granulated sugar
Filling:
- 3 cups (24 oz) cream cheese, softened (3 standard 8oz blocks)
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 large lemons)
- ⅓ cup fresh lemon juice (from about 2 large lemons)
- ½ cup sour cream or full-fat Greek yogurt
- 1½ cups fresh blueberries (for the filling)
Blueberry Swirl Sauce:
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Equipment:
- 9-inch springform pan
- Parchment paper
- Large mixing bowls (2)
- Electric mixer (handheld or stand mixer with paddle attachment)
- Spatula
- Small saucepan
- Whisk
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- Lightly grease a 9-inch springform pan. Line the bottom with a circle of parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted salted butter, and granulated sugar. Stir until the crumbs are evenly moistened and resemble wet sand.
- Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a flat glass to compact it well.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the filling.
2. Make the Creamy Lemon Cheesecake Filling:
- In a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), beat the softened cream cheese on medium speed until completely smooth and creamy, about 3-4 minutes. Ensure there are no lumps.
- Gradually add the 1½ cups granulated sugar, beating until light and fluffy, scraping down the sides of the bowl as needed.
- Beat in the large eggs, one at a time, mixing just until incorporated after each. Be careful not to overbeat once eggs are added, as this can incorporate too much air and cause cracks.
- Stir in the lemon zest, fresh lemon juice, and sour cream (or Greek yogurt) until just combined.
- Gently fold in the 1½ cups fresh blueberries by hand using a spatula, being careful not to crush them too much.
3. Prepare the Blueberry Swirl Sauce:
- In a small saucepan, combine the 1 cup fresh or frozen blueberries, ¼ cup granulated sugar, and 1 tablespoon fresh lemon juice.
- Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture is simmering (about 5-7 minutes).
- Add the cornstarch slurry (cornstarch mixed with cold water) to the simmering blueberry mixture, whisking constantly. Cook for 1-2 minutes more, until the sauce thickens and becomes glossy.
- Remove from heat and let cool slightly. You can mash some of the blueberries for a smoother sauce or leave them mostly whole for more texture.
4. Assemble and Bake the Cheesecake:
- Pour the cheesecake filling evenly over the partially cooled crust in the springform pan. Smooth the top with a spatula.
- Spoon dollops of the slightly cooled blueberry swirl sauce over the top of the cheesecake filling. Use a knife or a skewer to gently swirl the sauce into the cheesecake, creating a beautiful marbled effect. Be careful not to over-swirl, or the colors will blend entirely.
- (Optional Water Bath): For a creamier texture and to help prevent cracks, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with several layers of heavy-duty aluminum foil. Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
- Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. This slow cooling helps prevent cracks.
- Remove from the oven (and water bath, if used). Let the cheesecake cool completely on a wire rack at room temperature.
5. Chill and Serve:
- Once completely cooled to room temperature, cover the springform pan loosely with plastic wrap.
- Refrigerate the Lemon Blueberry Cheesecake for at least 6 hours, or preferably overnight, until it is completely firm and set. This is crucial for clean slices and optimal flavor.
- Before serving, carefully remove the sides of the springform pan.
- Slice with a sharp knife (wiping the knife between slices for cleaner cuts) and enjoy this bright, creamy, and utterly delicious cheesecake!
Tips & Variations:
- Room Temperature Ingredients: For the smoothest, lump-free cheesecake batter and to prevent cracks, ensure your cream cheese and eggs are at room temperature.
- Don’t Overmix: Overmixing the cheesecake batter, especially after adding eggs, can incorporate too much air, which can cause the cheesecake to puff up too much and then crack as it cools. Mix only until just combined.
- Preventing Cracks: The water bath and slow cooling in the oven are your best tools for a perfectly smooth, crack-free cheesecake top.
- Fresh vs. Frozen Blueberries: Fresh blueberries are ideal for the filling, but if using frozen, do not thaw them before adding to the batter to prevent bleeding. For the sauce, either works fine.
- Lemon Zest Boost: You can add a little extra lemon zest to the cheesecake filling for an even more intense lemon flavor if desired.
- Storage: Store any leftover Lemon Blueberry Cheesecake in an airtight container in the refrigerator for up to 5-7 days.