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.
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.