Lemon Blueberry Cheesecake Recipe

Lemon Blueberry Cheesecake Recipe

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:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
• For the Blueberry Swirl:
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
• For the Lemon Topping:
  • 1 cup lemon curd (store-bought or homemade)
  • Fresh blueberries, for garnish
  • Whipped cream, for garnish
  • Lemon slices, for garnish

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C).
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Bake the crust in the preheated oven for about 10 minutes or until lightly browned. Remove from the oven and let it cool while you prepare the filling.
2. Prepare the Blueberry Swirl:
   • In a small saucepan, combine the blueberries, granulated sugar, lemon juice, and cornstarch.
   • Cook over medium heat, stirring frequently, until the blueberries break down and the mixture thickens, about 5-7 minutes.
   • Remove from heat and let it cool to room temperature.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the granulated sugar and beat until well combined.
   • Mix in the sour cream, heavy cream, vanilla extract, lemon juice, and lemon zest.
   • Add the eggs, one at a time, beating well after each addition.
4. Assemble the Cheesecake:
   • Pour half of the cheesecake batter over the cooled crust.
   • Spoon half of the blueberry mixture over the cheesecake batter and swirl gently with a knife.
   • Pour the remaining cheesecake batter on top and swirl the remaining blueberry mixture over the top layer.
   • Smooth the top with a spatula.
5. Bake the Cheesecake:
   • Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath to prevent cracks).
   • Bake in the preheated oven for about 60-70 minutes or until the center is set but still slightly jiggly.
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
   • Remove the cheesecake from the oven and water bath, and let it cool to room temperature.
   • Refrigerate the cheesecake for at least 4 hours or overnight.
6. Add the Lemon Topping:
   • Once the cheesecake is fully chilled, spread the lemon curd evenly over the top.
7. Garnish and Serve:
   • Before serving, garnish the cheesecake with fresh blueberries, whipped cream, and lemon slices.
   • Slice and enjoy your Lemon Blueberry Cheesecake!

This Lemon Blueberry Cheesecake combines the tangy flavor of lemon with the sweet burst of blueberries, all nestled in a creamy, rich cheesecake. It’s a perfect dessert for any occasion and will impress your guests with its beautiful presentation and delicious taste.