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
Scale
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.