Lemon Blueberry Cheesecake: A Refreshing Fruity Delight
Introduction
Indulge in the delightful combination of tangy lemons and sweet blueberries with this Lemon Blueberry Cheesecake recipe. Perfect for any occasion, this dessert offers a balance of fruity flavors and creamy textures that everyone is sure to love. Don’t miss out—subscribe to receive this recipe by email!
Why You’ll Love This Recipe
This Lemon Blueberry Cheesecake is not just any dessert; it’s a symphony of flavors that come together harmoniously. The lemon’s zesty tang complements the blueberry’s sweet notes, creating a refreshing treat that’s both mouthwatering and satisfying. It’s easy to prepare, family-friendly, and sure to impress at any gathering.
Ingredients
For the Crust:
– 1 ½ cups graham cracker crumbs
– ¼ cup granulated sugar
– ½ cup melted butter
For the Cheesecake Filling:
– 16 oz cream cheese (softened)
– ¾ cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 tbsp lemon zest
– ¼ cup lemon juice
– ½ cup sour cream
– 1 cup blueberry jam or fresh blueberries simmered with 2 tbsp sugar
For Garnish:
– Whipped cream
– Fresh blueberries
– Lemon slices
Necessary Tools
– 9-inch springform pan
– Medium and large mixing bowls
– Electric mixer
– Measuring cups and spoons
– Toothpick or knife
– Aluminum foil
– Baking pan for water bath
Ingredient Swaps and Additions
Feel free to get creative with this recipe! You can substitute the graham cracker crumbs with digestive biscuits or even ginger snaps for a different crust flavor. Swap blueberry jam for raspberry or strawberry for a different berry profile. Add a touch of lavender for a floral note or white chocolate chips for a rich addition.
Step-by-Step Instructions
1. Prepare the Crust: Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press this mixture into your springform pan and bake for 8-10 minutes. Cool completely.
2. Prepare the Cheesecake Filling: Beat the cream cheese and sugar until smooth in a large bowl. Add eggs one at a time. Mix in vanilla, lemon zest, juice, and sour cream. Pour half over the cooled crust.
3. Add Blueberry Swirl: Drop the blueberry jam over the cheesecake batter, and gently swirl with a toothpick. Pour remaining batter and repeat the swirl.
4. Bake the Cheesecake: Wrap the pan’s bottom in foil and place it in a water bath. Bake for 50-60 minutes, then let it cool in the oven for an hour. Refrigerate overnight.
5. Garnish and Serve: Top with whipped cream, blueberries, and lemon slices before serving. Enjoy!
Serving Suggestions
Serve your Lemon Blueberry Cheesecake with a side of fresh mint tea or a light, sparkling lemonade to complement its citrusy flavor. A scoop of vanilla ice cream can also enhance its creamy texture.
Pro Tips for Success
– Ensure the cream cheese is fully softened to avoid lumps in the filling.
– Use room temperature eggs for smoother mixing.
– Don’t skip the water bath—it helps prevent the cheesecake from cracking.
Storing and Reheating
Store any leftover cheesecake in the fridge, covered, for up to five days. If needed, warm your slice slightly in the microwave for a gently melted texture or enjoy it cold.
FAQ Section
– Can I use low-fat cream cheese? Yes, but the texture will be less rich.
– Can I make this in advance? Absolutely! It tastes even better when made a day ahead.
Conclusion
This Lemon Blueberry Cheesecake is the perfect balance of tangy and sweet, making it a must-try dessert. Quick to prepare and an absolute crowd-pleaser, it’s sure to become a staple in your recipe collection. Share your efforts and tag us on social media!
Nutritional Information
Approximate per serving:
Calories: 380
Fat: 25g
Carbohydrates: 35g
Protein: 5g
