Cheesecake has always held a special place in my dessert repertoire. It’s not just a dessert—it’s a memory-maker.
I remember the first time I experimented with lemon and blueberry flavors; the zesty tang paired with the sweetness of blueberries created a harmony that became an instant favorite.
Why This Cheesecake Stands Out
This lemon blueberry cheesecake is the perfect combination of tart, sweet, and creamy.
Unlike traditional cheesecakes, it incorporates the refreshing brightness of lemon and the natural sweetness of blueberries, making it ideal for spring gatherings, summer barbecues, or any time you crave a vibrant dessert.
Cheesecake Around the World
Did you know that Japanese cheesecakes are cloud-like and airy, while Italian cheesecakes often feature ricotta for a denser texture?
Lemon and blueberry might not be traditional, but they bring a modern twist to this globally loved dessert, showcasing how versatile cheesecake can be.
A Sweet History
Cheesecake has ancient roots, believed to have originated in Greece over 4,000 years ago as an energy-packed treat for athletes.
Romans refined it, and it later became a European delicacy before crossing the Atlantic to become a classic in American cuisine.
This lemon blueberry version adds a contemporary flair to a timeless dessert.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs or crushed digestive biscuits
- 3 tbsp melted unsalted butter
- 2 tbsp sugar
For the Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
Optional Topping:
- ½ cup blueberry compote or jam
- Whipped cream
- Lemon slices or zest for garnish
How to Make Lemon Blueberry Cheesecake
Step 1: Preheat Your Oven
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Step 2: Prepare the Crust
Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 8-10 minutes, then set aside to cool.
Step 3: Make the Filling
In a large mixing bowl, beat the cream cheese with a hand or stand mixer until smooth and fluffy.
Gradually add sugar and mix until fully incorporated.
Beat in eggs, one at a time, ensuring each egg is fully mixed before adding the next. Add sour cream, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy.
Step 4: Incorporate Blueberries
Gently fold the blueberries into the batter using a spatula. If using frozen blueberries, coat them lightly in flour to prevent them from sinking.
Step 5: Assemble and Bake
Pour the filling over the crust and smooth the top with a spatula.
Place the cheesecake in a water bath to prevent cracking. Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
Bake for 55-65 minutes, or until the edges are set, but the center still jiggles slightly.
Step 6: Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
Step 7: Add Toppings and Serve
Before serving, spread blueberry compote or jam on top for an extra burst of flavor. Add whipped cream, lemon slices, or zest as garnish.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work perfectly. Just coat them in a little flour before folding into the batter to prevent sinking.
What if I don’t have a springform pan?
You can use a regular round cake pan, but ensure it’s well-greased, and line it with parchment paper for easy removal.
Can I make this cheesecake gluten-free?
Absolutely! Substitute the graham crackers with gluten-free crackers or cookies.
Why does my cheesecake crack?
Cracks can occur if the cheesecake cools too quickly or if it’s overbaked. Using a water bath and cooling it gradually in the oven helps prevent this.
Tips for Best Cheesecake
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.
- Water Bath is Key: A water bath creates a steamy environment, preventing cracks and ensuring even baking.
- Don’t Overmix: Overmixing incorporates air into the batter, which can lead to cracks or a spongy texture.
- Chill Completely: Patience is crucial—let the cheesecake chill overnight for the best texture and flavor.
Storage Options
Short-Term Storage:
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Long-Term Storage:
- To freeze, slice the cheesecake into portions and wrap each slice tightly in plastic wrap. Store in a freezer-safe container for up to 2 months. Thaw slices in the fridge before serving.
Happy baking!
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