Title: Refreshingly Tangy Lemon Blueberry Cheesecake Recipe
Preparation Time: 20 minutes
Baking Time: 55 minutes
Total Time: 3 hours (including cooling time)
Servings: 10-12 slices
Introduction:
Indulge in a delectable fusion of flavors with this Lemon Blueberry Cheesecake recipe. It’s a delightful blend of tangy lemons and sweet, juicy blueberries enveloped in a luscious cream cheese filling. This cheesecake is a perfect dessert for any occasion.
Why make this recipe:
The fusion of sour and sweet flavors in this cheesecake is a match made in heaven, making it irresistible. Plus, its visually appealing look with stripes of purple blueberries and yellow lemons will surely impress your guests.
How to make 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:
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1/4 cup sour cream
– 1/4 cup fresh lemon juice
– 1 tbsp lemon zest
– 1 tsp vanilla extract
For the Topping:
– 1 cup fresh blueberries
– 1 tbsp granulated sugar
– 1 tsp lemon juice
Directions:
Start by preheating your oven to 325°F (163°C). Prepare the crust by combining graham cracker crumbs, sugar, and melted butter, and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes, and let it cool.
For the cheesecake filling, beat cream cheese and sugar until creamy in a large bowl. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined. Pour this filling over the cooled crust.
Bake for 45-55 minutes, or until the edges are set. Turn off the oven and leave the cheesecake inside with the door slightly opened for an additional hour to avoid cracking.
For the topping, cook blueberries, sugar, and lemon juice over medium heat until the blueberries release their juices. Allow it to cool and spread over the cooled cheesecake. Refrigerate for at least 2 hours before serving.
How to serve Lemon Blueberry Cheesecake:
This dessert is perfect served at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
How to store Lemon Blueberry Cheesecake:
Keep the cheesecake in the refrigerator in an airtight container. It can last for up to a week if stored properly.
Tips to make Lemon Blueberry Cheesecake:
When mixing your cheesecake filling, avoid overbeating as it can incorporate too much air and cause the cheesecake to crack.
Variation:
For a different flavor, raspberries or strawberries can be substituted for blueberries.
FAQs:
Q1: Can I use store-bought crust?
Yes, you can use a pre-made graham cracker crust if you want to save time.
Q2: Can I use frozen blueberries?
Yes, but make sure to thaw and drain them properly to avoid excess liquid.
Q3: Can I use lemon extract instead of lemon zest?
Yes, but the flavor might differ slightly. Lemon zest gives a more natural and robust flavor.