Blueberry Lemon Cheesecake Recipe

Blueberry Lemon Cheesecake Recipe

Blueberry Lemon Cheesecake – A Summer Delight

Discover the zest of summer with this Blueberry Lemon Cheesecake, a creamy delight with bursts of berry and citrus, crowned with a tangy lemon glaze. This dessert is perfect for any occasion that calls for something special, combining the tangy sweetness of blueberries and lemons with the rich, creamy texture of cheesecake.

Recipe Details

Prep Time: 30 minutes | Cooking Time: 45 minutes | Servings: 8 | Calories: 450 kcal

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

First Lemon Cheese Cream Layer:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 large eggs

Blueberry Layer:

See: Easy Chicken Taco Casserole Recipe
• 1 cup blueberries, fresh or frozen
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Second Lemon Cheese Cream Layer:

• Repeat the First Lemon Cheese Cream Layer

Lemon Glaze:

• 1/2 cup lemon juice
• 1 teaspoon lemon zest
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Garnish:

• Whipped cream
• Fresh blueberries
• Lemon slices
• Edible flowers or mint leaves

Instructions

1. Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and chill.
See also: Low Carb Gluten-Free Nut Cookies
2. First Lemon Cheese Cream Layer: Beat cream cheese and sugar until smooth. Add lemon zest, juice, and vanilla. Mix in eggs one at a time.
3. Blueberry Layer: Cook blueberries with sugar, cornstarch, and water until thickened. Let cool.
4. Second Lemon Cheese Cream Layer: Carefully spread over the first layer in the pan.
5. Lemon Glaze: Heat lemon juice and zest, add sugar and dissolved cornstarch, and stir until thickened.
6. Assemble: Pour the first cheese layer over crust, add blueberry layer, then second cheese layer. Chill for 2 hours, top with lemon glaze, and chill until set.
7. Garnish: Decorate with whipped cream, fresh blueberries, lemon slices, and optional edible flowers or mint leaves before serving.

Notes

• Fresh vs. Frozen Blueberries: Both work well; if using frozen, do not thaw before cooking to avoid excess liquid.
• Chilling Time: Chill overnight for best texture.
• Serving Suggestion: Serve chilled. Optionally drizzle with extra lemon glaze or pair with lemon sorbet.
• Storage: Keep refrigerated and consume within 3 days for best flavor and texture.

Nutritional Breakdown (per serving)

• Calories: 450
• Carbohydrates: 35g
• Protein: 6g
• Fat: 32g
• Saturated Fat: 18g
• Polyunsaturated Fat: 1.5g
Related: Spanish Chicken over Saffron Rice
• Monounsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 120mg
• Sodium: 350mg
• Potassium: 180mg
• Fiber: 1g
• Sugar: 25g
• Vitamin A: 1100IU
• Vitamin C: 9mg
• Calcium: 70mg
• Iron: 1.2mg

FAQs

1. Can I use a different berry? Yes, raspberries or strawberries can replace blueberries.

2. How do I prevent cracks in my cheesecake? Avoid overmixing and cool gradually in the oven with the door slightly open.

3. Can this cheesecake be frozen? Yes, without garnish, for up to a month. Thaw overnight in the fridge.

4. Is there a substitute for graham cracker crumbs? Yes, digestive biscuits or vanilla wafers work well.