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.