Description
Experience the delightful blend of tangy lemon and sweet fresh blueberries in this creamy, luscious Lemon Blueberry Cheesecake Extravaganza. Featuring a buttery graham cracker crust and a velvety cream cheese filling studded with juicy blueberries, this classic American dessert is perfect for any special occasion or a decadent treat anytime.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar and continue beating until the mixture is fluffy. Add the eggs one at a time, mixing well after each addition to incorporate. Then add sour cream, 2 tablespoons of flour, lemon zest, fresh lemon juice, and vanilla extract. Beat the mixture until everything is fully combined and smooth.
- Incorporate blueberries: In a separate bowl, toss fresh blueberries with 1 tablespoon of all-purpose flour. This step prevents the berries from sinking during baking. Gently fold the floured blueberries into the cheesecake batter with care to maintain their integrity and distribute evenly.
- Assemble and bake: Pour the cheesecake batter over the baked and cooled crust in the springform pan, smoothing the top with a spatula for an even surface. Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the cheesecake’s center is just set with a slight jiggle when gently shaken.
- Cool and chill: Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking. Afterward, remove from the oven and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to fully set and develop its flavor.
- Serve: Before serving, garnish the cheesecake with extra fresh blueberries and optionally add whipped cream or additional lemon zest for an extra burst of flavor and decoration.
Notes
- Use room temperature ingredients to ensure a smooth batter and even baking.
- Avoid overmixing once the eggs are incorporated to maintain a creamy texture without cracks.
- Frozen blueberries can be used in place of fresh, but do not thaw before adding to the batter to prevent color bleeding.
- Using a water bath during baking can help prevent cracking but is optional.
