Blueberry Lemon Cheesecake
A refreshing and indulgent dessert with creamy lemon cheesecake layers, a bright blueberry filling, and a buttery graham cracker crust.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the 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
For the Blueberry Layer
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For the Second 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
For the Lemon Glaze
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
For the Garnish
- to taste whipped cream
- to taste fresh blueberries
- to taste lemon slices
- optional edible flowers or mint leaves
Instructions
Preparation
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a springform pan. Place in the refrigerator to chill while you prepare the filling.
- Beat the cream cheese and sugar until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract. Mix well, then add the eggs one at a time, blending just until incorporated.
- In a saucepan, cook the blueberries, sugar, cornstarch, and water over medium heat, stirring constantly until the mixture thickens. Remove from heat and allow it to cool.
- Make a second batch of the lemon cheese cream layer using the same ingredients and method as the first.
- Heat the lemon juice and lemon zest in a saucepan. Stir in the sugar, then add the cornstarch mixture. Cook while stirring until the glaze thickens. Remove from heat and let cool slightly.
Assembly
- Spread the first lemon cheese cream layer over the chilled crust. Carefully add the blueberry layer, followed by the second lemon cheese cream layer. Refrigerate for 2 hours, then pour the lemon glaze over the top and return to the fridge until fully set.
Serve
- Before serving, decorate with whipped cream, fresh blueberries, lemon slices, and optional edible flowers or mint leaves.
Notes
For a lighter version, you may substitute a sugar alternative or use low-fat cream cheese. This Blueberry Lemon Cheesecake is best served well chilled and can be made a day in advance, allowing the flavors to develop even more beautifully.