Why You’ll Adore This Lemon Cheesecake with Blueberries

This Lemon Cheesecake with Blueberries is a delightful treat that balances creamy richness with a zesty lemon twist. The bright flavor from the lemons combined with the sweet and tangy blueberry sauce turns a classic dessert into something special. It’s perfect for gatherings, celebrations, or just a sweet indulgence at home. Everyone will love the lightness and refreshing taste!

Crafting Your Own Lemon Cheesecake with Blueberries

Ingredients

• 200 g graham crackers or oatmeal cookies (finely ground)
• 80 g butter (melted)
• 2 tablespoons sugar
• Zest of 1 lemon
• 600 g cream cheese (at room temperature)
• 200 g sugar (1 cup)
• 3 large eggs
• 1 cup sour cream or strained yogurt
• 1/4 cup lemon juice
• Zest of 1 lemon
• 2 tablespoons cornstarch or flour
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch + 2 tablespoons water

Directions

1. Prepare the base: Crush the cookies into fine crumbs and mix them with melted butter, 2 tablespoons of sugar, and lemon zest. Press the mixture into a cake pan and pre-bake it at 175°C for about 10 minutes. Let it cool.
2. Make the cheesecake filling: Beat the cream cheese until it’s smooth. Gradually add the sugar and mix until combined. Incorporate one egg at a time, mixing well after each. Add the sour cream, lemon juice, lemon zest, vanilla, and cornstarch, stirring until everything is well combined. Pour this mixture over the prepared base.
3. Bake the cheesecake: Preheat your oven to 150°C. Tap the pan gently to release any air bubbles. Bake the cheesecake in a water bath for 55-65 minutes, until the top is set but the center still jiggles slightly. Turn off the oven and let the cheesecake sit in the oven for 1 hour. Then, refrigerate it for at least 4 hours to set.
4. Prepare the blueberry sauce: In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat for about 5 minutes. Mix the cornstarch and water, then add it to the saucepan. Cook until the sauce thickens. Remove from heat and let it cool.
5. Serve your creation: Drizzle the blueberry sauce over the chilled cheesecake, garnish with fresh blueberries, slice, and enjoy!

Serving Suggestions for Your Lemon Cheesecake

This lovely cheesecake can be enjoyed simply on its own or dressed up a bit more. Try serving it with a dollop of whipped cream, a sprinkle of crushed cookies, or a few lemon slices for additional flair. Pairing it with coffee or tea can also enhance the experience, making it even more special for guests.

Storing Your Lemon Cheesecake

If you need to keep your cheesecake fresh for later, just cover it with plastic wrap or place it in an airtight container and store it in the refrigerator. It can last for up to a week in the fridge, but it’s best enjoyed within the first few days for the freshest flavor.

Helpful Tips for Making Lemon Cheesecake with Blueberries

• Make sure your cream cheese is at room temperature before mixing. This ensures a smooth filling without lumps.
• Don’t skip the water bath while baking. It helps maintain moisture and prevents cracking on the surface of the cheesecake.
• For an extra lemony taste, add more lemon zest to both the filling and the sauce.

Variations You Can Try

Feel free to experiment with this recipe! You could swap the blueberries for strawberries or raspberries to change the flavor profile. For a different twist, try adding a touch of almond extract or using crushed nuts in the crust.

Nutritional Information

Per slice (based on 12 servings):

• Calories: 295
• Protein: 5g
• Carbohydrates: 29g
• Fat: 18g
• Sugar: 15g

Serving Ideas for Family Gatherings

This cheesecake makes for a perfect dessert to impress your family at gatherings. Pair it with a fresh fruit salad or serve it alongside a cup of herbal tea to balance the sweet and tangy flavors.

Perfect Pairings to Enjoy with Your Cheesecake

Complement your cheesecake with a chilled glass of sparkling wine or a light-bodied white wine. Alternatively, serve it with a scoop of vanilla ice cream or yogurt for a creamier experience.

Frequently Asked Questions

Can I use low-fat cream cheese for this recipe?
Yes, you can substitute low-fat cream cheese, but it might change the texture slightly.

How can I avoid cracks in my cheesecake?
Baking in a water bath helps maintain a moist environment, which reduces the chances of cracks forming on top.

Can I freeze the cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in foil. It can be kept in the freezer for up to two months. Just let it thaw in the fridge before serving.

Lemon Cheesecake with Blueberries

This Lemon Cheesecake with Blueberries is a delightful treat that balances creamy richness with a zesty lemon twist, perfect for gatherings or a sweet indulgence at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 295 kcal

Ingredients

  

For the crust

• 200 g graham crackers or oatmeal cookies (finely ground)
• 80 g butter (melted)
• 2 tablespoons sugar
• 1 piece Zest of 1 lemon

For the cheesecake filling

• 600 g cream cheese (at room temperature)
• 200 g sugar (1 cup)
• 3 large eggs
• 1 cup sour cream or strained yogurt
• 1/4 cup lemon juice
• 1 piece Zest of 1 lemon
• 2 tablespoons cornstarch or flour
• 1 teaspoon vanilla extract

For the blueberry sauce

• 2 cups fresh or frozen blueberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

 

Preparing the crust

• Crush the cookies into fine crumbs and mix them with melted butter, 2 tablespoons of sugar, and lemon zest.
• Press the mixture into a cake pan and pre-bake it at 175°C for about 10 minutes.
• Let it cool.

Making the cheesecake filling

• Beat the cream cheese until it's smooth.
• Gradually add the sugar and mix until combined.
• Incorporate one egg at a time, mixing well after each.
• Add the sour cream, lemon juice, lemon zest, vanilla, and cornstarch, stirring until everything is well combined.
• Pour this mixture over the prepared base.

Baking the cheesecake

• Preheat your oven to 150°C.
• Tap the pan gently to release any air bubbles.
• Bake the cheesecake in a water bath for 55-65 minutes, until the top is set but the center still jiggles slightly.
• Turn off the oven and let the cheesecake sit in the oven for 1 hour.
• Then, refrigerate it for at least 4 hours to set.

Preparing the blueberry sauce

• In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat for about 5 minutes.
• Mix the cornstarch and water, then add it to the saucepan.
• Cook until the sauce thickens.
• Remove from heat and let it cool.

Serving the cheesecake

• Drizzle the blueberry sauce over the chilled cheesecake, garnish with fresh blueberries, slice, and enjoy!

Notes

Make sure your cream cheese is at room temperature before mixing. Don’t skip the water bath while baking. For an extra lemony taste, add more lemon zest to both the filling and the sauce. If you're storing it, cover it with plastic wrap or place it in an airtight container to keep it fresh for up to a week in the fridge.

Keyword blueberry sauce, Cream Cheese, Dessert Recipe, Lemon Cheesecake, sweet indulgence