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 not just a treat for the taste buds but also a visual feast, perfect for any occasion that calls for something special. Follow this detailed recipe to create a masterpiece that combines the tangy sweetness of blueberries and lemons with the rich, creamy texture of cheesecake.
Recipe Details
Prep Time: 30 minutes | Cooking Time: 45 minutes | Kcal: 450 | Servings: 8
Ingredients
F or the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Fo r 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
F or the Blueberry Layer:
- 1 cup blueberries, fresh or frozen
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For the First Lemon Cheese Cream Layer:
Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla. Mix in eggs one at a time, then pour the mixture into your prepared crust. Bake at 325°F (165°C) for about 20-25 minutes, or until the center is almost set. Allow to cool before adding any additional layers.
For the Second Lemon Cheese Cream Layer:
- Repeat the First Lemon Cheese Cream Layer
F or 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:
- Whipped cream
- Fresh blueberries
- Lemon slices
- Edible flowers or mint leaves
Directions
- For the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and chill.
- For the First Lemon Cheese Cream Layer: Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla. Mix in eggs one at a time.
- F or the Blueberry Layer: Cook blueberries with sugar, cornstarch, and water until thickened. Let cool.
- For the Second Lemon Cheese Cream Layer: Carefully spread over the first layer in the pan.
- Fo r the Lemon Glaze: Heat lemon juice and zest. Add sugar and dissolved cornstarch. Stir until thickened.
- To Assemble: Pour the first cheese cream layer over crust. Add blueberry layer, then second cheese cream layer. Chill for 2 hours. Top with lemon glaze and chill until set.
- Garnish with whipped cream, fresh blueberries, lemon slices, and edible flowers or mint leaves (optional) before serving.
Notes
- Fresh vs. Frozen Blueberries: Both work well, but if using frozen, do not thaw them before cooking to avoid excess liquid.
- Chilling Time: For the best texture, chill the cheesecake overnight.
- Serving Suggestion: Serve chilled. For an extra touch, drizzle with more lemon glaze or serve with a side of lemon sorbet.
- Storage: Keep refrigerated and consume within 3 days for the best flavor and texture.
Nutritional Breakdown (per serving)
- Calories: 450
- Carbohydrates: 35g
- Protein: 6g
- Fat: 32g
- Saturated Fat: 18g
- Polyunsaturated Fat: 1.5g
- 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
This cheesecake is rich in Vitamin A and C, providing antioxidants that support immune health. The calcium and iron content contribute to bone health and energy levels, making it a dessert that offers more than just taste.
FAQs
1. Can I use a different berry? Yes, raspberries or strawberries can be used in place of blueberries for a different flavor profile.
2. How do I prevent cracks in my cheesecake? Avoid overmixing the batter and ensure your cheesecake cools gradually in the oven with the door slightly open.
3. Can this cheesecake be frozen? Yes, it can be frozen without the garnish for up to a month. Thaw overnight in the refrigerator before serving.
4. Is there a substitute for graham cracker crumbs? Yes, digestive biscuits or vanilla wafers can be used as an alternative for a different crust flavor and texture.
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Blueberry Lemon Cheesecake A Summer Delight Recipe
Description
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 not just a treat for the taste buds but also a visual feast, perfect for any occasion that calls for something special. Follow this detailed recipe to create a masterpiece that combines the tangy sweetness of blueberries and lemons with the rich, creamy texture of cheesecake
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:
- Repeat the First Lemon Cheese Cream Layer
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:
- Whipped cream
- Fresh blueberries
- Lemon slices
- Edible flowers or mint leaves
Instructions
- For the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and chill.
- For the First Lemon Cheese Cream Layer: Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla. Mix in eggs one at a time.
- For the Blueberry Layer: Cook blueberries with sugar, cornstarch, and water until thickened. Let cool.
- For the Second Lemon Cheese Cream Layer: Carefully spread over the first layer in the pan.
- For the Lemon Glaze: Heat lemon juice and zest. Add sugar and dissolved cornstarch. Stir until thickened.
- To Assemble: Pour the first cheese cream layer over crust. Add blueberry layer, then second cheese cream layer. Chill for 2 hours. Top with lemon glaze and chill until set.
- Garnish with whipped cream, fresh blueberries, lemon slices, and edible flowers or mint leaves (optional) before serving.
Notes
- Fresh vs. Frozen Blueberries: Both work well, but if using frozen, do not thaw them before cooking to avoid excess liquid.
- Chilling Time: For the best texture, chill the cheesecake overnight.
- Serving Suggestion: Serve chilled. For an extra touch, drizzle with more lemon glaze or serve with a side of lemon sorbet.
- Storage: Keep refrigerated and consume within 3 days for the best flavor and texture.
why size springform pan do you use for your bluberry lemon cheesecake recipe?
Why are you blocking people discussing that these are AI generated images and recipes? Did you not want people to know? Are you trying to pass them off as real?
Did you perhaps omit a step. Directions go straight from assembling to chilling. No baking instructions. This sounds great and I would love to try it.
This looks delicious and I want to make it but the directions are a little confusing. It says to bake the first layer and then let it cool before adding the other layers, but the other layer of cream cheese has eggs in it. Don’t you have to bake it again?
This looks lovely however no where in the directions does it include baking instructions. Temp and time..
This looks mouthwatering and I would love to try it, but there are some missing information in the recipe: what’s the baking time and temperature (I assume it should be baked due to raw eggs in the lemon layer)? How big should the pan be? How many servings is it for 1x ingrediens?
Very good! Recipe instructions were really hard to follow. Top says to bake but then bottom just says to chill. I baked the bottom layer, let it cool, added the blueberries and second layer on top and then baked it another 25 minutes in a water bath. Let it cool in the oven with the door propped open with a couple oven mitts. Then chilled in the refrigerator. It turned out great! I love lemon and blueberries!
★★★★★
I am going to make this. Thank you so very much for posting on Facebook.
★★★★★
Directions are not clear at all. I’ve been baking cheesecakes for years and this one looks delicious but directions are very confusing.