Blueberry Lemon Cheesecake: A Perfect Sweet Treat

This Blueberry Lemon Cheesecake combines a rich, creamy cheesecake filling with a sweet blueberry topping and a zesty hint of lemon. The tangy lemon pairs perfectly with the sweetness of the blueberries, making this dessert an irresistible treat!

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/4 cup fresh lemon juice

• Zest of 1 lemon

• 3 large eggs

• 1/4 cup sour cream (optional, for extra creaminess)

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries

• 1/4 cup sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch (to thicken the topping)

For Garnish (optional):

• Lemon slices

• Fresh blueberries

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Instructions:

1. Make the Crust:

   • Preheat the oven to 325°F (163°C).

   • In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix until the crumbs are coated evenly.

   • Press the mixture into the bottom of a 9-inch springform pan, pressing it down tightly to form an even crust.

   • Bake the crust for 8-10 minutes or until slightly golden, then remove from the oven and set aside to cool.

2. Make the Cheesecake Filling:

   • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

   • Add sugar, vanilla extract, lemon juice, and lemon zest to the cream cheese, and continue mixing until well combined.

   • Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

   • Stir in sour cream (if using) for a creamier texture.

   • Pour the cheesecake batter over the cooled crust in the springform pan.

3. Bake the Cheesecake:

   • Place the cheesecake in the preheated oven and bake for 55-65 minutes or until the center is set but still slightly jiggly.

   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Afterward, remove the cheesecake from the oven and let it cool to room temperature.

   • Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.

4. Prepare the Blueberry Topping:

   • In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the blueberries start to release their juices.

   • Mix cornstarch with a small amount of water to create a slurry. Add this to the blueberry mixture and continue cooking for 2-3 more minutes until the topping thickens.

   • Remove from heat and allow the topping to cool to room temperature.

5. Assemble the Cheesecake:

   • Once the cheesecake has chilled and the blueberry topping has cooled, pour the blueberry topping over the cheesecake.

   • Spread it evenly across the top, covering the surface.

6. Garnish and Serve:

   • Garnish the cheesecake with lemon slices and fresh blueberries for a vibrant and fresh finish.

   • Slice and serve the cheesecake chilled, and enjoy!

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Why You'll Love This Blueberry Lemon Cheesecake:

• Delicious Balance of Flavors: The combination of creamy cheesecake, sweet blueberries, and a tangy lemon zest is a perfect match.

• Rich and Indulgent: This dessert is rich and smooth, yet refreshing with the bright lemon notes.

• Versatile and Easy to Make: It’s a showstopper dessert for gatherings, holidays, or any special occasion!