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blueberry lemon cheesecake

Blueberry Lemon Cheesecake

  • Author: David
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x

Description

This bakery-style blueberry lemon cheesecake is creamy, tangy, and bursting with juicy blueberries. It’s easy to make at home and perfect for celebrations, brunches, or whenever you need a show-stopping dessert.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 200g)
  • 6 tablespoons unsalted butter, melted (about 85g)
  • 2 tablespoons granulated sugar (about 25g)
  • Pinch of salt
  • 24 ounces cream cheese, full-fat, softened (about 680g)
  • 1 cup granulated sugar (about 200g)
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, full-fat (about 120g)
  • 1/4 cup heavy cream (about 60ml)
  • 2 teaspoons pure vanilla extract
  • Zest from 2 lemons
  • 2 tablespoons fresh lemon juice (about 30ml)
  • Pinch of salt
  • 1 cup fresh or frozen blueberries (about 150g)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until the mixture resembles wet sand.
  3. Press the mixture evenly into the bottom of the pan and bake for 10 minutes. Let cool.
  4. In a small saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring often, until the blueberries burst and the sauce thickens (about 5 minutes). Set aside to cool completely.
  5. In a large bowl, beat cream cheese with sugar and a pinch of salt on medium speed until smooth and creamy. Scrape down the sides often.
  6. Add eggs one at a time, mixing on low after each until just combined.
  7. Mix in sour cream, heavy cream, vanilla extract, lemon zest, and lemon juice. Beat until just smooth.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Drop spoonfuls of cooled blueberry compote over the batter. Use a skewer or knife to gently swirl the blueberry mixture into the cheesecake.
  10. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center jiggles slightly. Tent loosely with foil if the top browns too quickly.
  11. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  12. Remove from the oven and run a thin knife around the edge to loosen. Cool to room temperature, then cover and chill in the fridge for at least 4 hours or overnight.
  13. Remove the sides of the springform pan, slice with a sharp damp knife, and serve chilled.

Notes

For gluten-free, use gluten-free graham crackers. Room temperature ingredients ensure a smooth batter. Don’t overmix the filling to avoid cracks. Cool gradually in the oven to prevent cracking. The cheesecake is best chilled overnight for optimal flavor and texture. Garnish with fresh blueberries, lemon zest, or whipped cream for a bakery-style finish.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 410
  • Sugar: 27
  • Sodium: 320
  • Fat: 27
  • Saturated Fat: 16
  • Carbohydrates: 36
  • Fiber: 1
  • Protein: 6

Keywords: blueberry lemon cheesecake, bakery-style cheesecake, easy cheesecake, blueberry dessert, lemon dessert, springform pan cheesecake, creamy cheesecake, fruit swirl cheesecake

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Find it online: https://gurusrecipes.com/blueberry-lemon-cheesecake-recipe-easy-bakery-style-dessert/