#Lemon Blueberry Cheesecake
### Introduction
Indulge your taste buds with this light and zesty Lemon Blueberry Cheesecake! This irresistible dessert is a delightful blend of fresh blueberries and tangy lemon, providing a perfect balance of sweet and tart flavors in every bite.
### Why make this recipe
Dessert can be a fantastic way to finish a meal or even enjoyed as a treat at any hour of the day. This Lemon Blueberry Cheesecake recipe is simple, stunning, and packed full of zingy flavors that will make it a firm favourite. It’s a dessert that can be served at parties, family gatherings or just enjoyed at home with loved ones.
### How to make Lemon Blueberry Cheesecake
### Ingredients
**Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
**Filling:**
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– Juice and zest of 1 large lemon
– 1 cup fresh blueberries (plus extra for garnish)
**Topping:**
– 1 cup sour cream
– 2 tbsp powdered sugar
– 1 tsp lemon juice
### Directions
1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan or line it with parchment paper.
2. For the crust, in a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
3. For the filling, in a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and beat until combined. Add the eggs one at a time, then mix in vanilla, lemon juice, and zest until smooth. Gently fold in the blueberries.
4. Pour the filling over the crust in the springform pan. Bake for 45-55 minutes, or until the center is just set but still has a slight jiggle. Turn off the oven and let the cheesecake cool with the door ajar for an hour.
5. Chill the cheesecake in the refrigerator for at least 2 hours.
6. Prepare the topping by combining sour cream, powdered sugar, and lemon juice in a small bowl, mixing until smooth.
7. Spread the topping over the chilled cheesecake and garnish with fresh blueberries.
### How to serve Lemon Blueberry Cheesecake
Serve this delightful cheesecake with a garnish of fresh blueberries and a sprig of mint for an extra touch of freshness. It pairs wonderfully with a hot cup of coffee or a glass of sweet dessert wine.
### How to store Lemon Blueberry Cheesecake
Keep the Lemon Blueberry Cheesecake in an airtight container in the refrigerator for up to a week. If you wish to freeze it, do so without the topping. Wrap the cheesecake in plastic wrap then aluminium foil before freezing.
### Tips to make Lemon Blueberry Cheesecake
1. Ensure your cream cheese is at room temperature before beating it to avoid lumps.
2. Don’t over bake your cheesecake. A little jiggle in the center is necessary as it will set when it cools.
3. For a more indulgent cheesecake, swap half of the sour cream in the topping for whipping cream and whip it up until fluffy before adding the other ingredients.
### Variation (if any)
If you’re not a blueberry fan, you can substitute with other fruits like strawberries or raspberries.
### FAQs
**Q1. Can I use frozen blueberries?**
Yes, you can use frozen blueberries. Make sure to thaw them first and drain any excess liquid before adding them to the mixture.
**Q2. Can I use other types of crust?**
Definitely! If you don’t have graham crackers at hand, digestive biscuits or even Oreo cookies (without the cream filling) will work just as well.
**Q3. My cheesecake has cracks. What did I do wrong?**
Cracks on a cheesecake are typically a result of over baking. Remember that the center should still wobble when it comes out of the oven, as it will continue to cook while cooling.
Now that you have all the tips and tricks on hand, start preparing your very own Lemon Blueberry Cheesecake and enjoy! Happy Baking!