Lemon Blueberry Layer Cheesecake
A delightful dessert that combines tangy lemons and sweet blueberries atop a buttery graham cracker crust, creating a refreshing and indulgent cheesecake.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Creates a crunchy, sweet base.
- 0.25 cups granulated sugar Adds sweetness to the crust.
- 6 tbsp unsalted butter, melted Binds the crust and adds flavor.
- 1 tsp vanilla extract Enhances the overall flavor.
For the filling
- 3 packages cream cheese, softened Ensures a smooth and rich texture.
- 1 cup granulated sugar Sweetens the cheesecake filling.
- 1 tsp vanilla extract For aromatic flavor.
- 3 large eggs Provides structure and custardy feel.
- 0.5 cups sour cream Adds creaminess and a slight tang.
- 1 tbsp lemon zest Infuses vibrant lemon flavor.
- 0.25 cups fresh lemon juice Brightens the filling.
- 2 tbsp all-purpose flour (optional) Helps stabilize the cheesecake.
For the blueberry topping
- 2 cups fresh blueberries (or frozen, thawed) Makes the topping irresistible.
- 0.25 cups granulated sugar Sweetens the blueberry layer.
- 1 tbsp fresh lemon juice Enhances the blueberry topping.
- 1 tbsp cornstarch (optional) Thickens the blueberry sauce.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease & line the bottom of a 9-inch springform pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, 0.25 cups granulated sugar, and melted butter. Stir in 1 tsp vanilla extract until well combined.
- Press the mixture firmly into the bottom of the springform pan.
- Bake the crust for about 8-10 minutes until golden and fragrant. Let it cool completely.
- In a large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy.
- Add 1 tsp vanilla extract, then incorporate eggs, one at a time, mixing well after each addition.
- Introduce sour cream, lemon zest, and lemon juice. If desired, fold in 2 tbsp flour for extra stability.
- Pour the mixture over the cooled crust and spread evenly.
Baking
- Bake the cheesecake for 55-60 minutes. The center should look slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Chill in the fridge for at least 4 hours; overnight for best texture.
Blueberry Topping
- In a saucepan, combine blueberries, 0.25 cups sugar, and 1 tbsp lemon juice over medium heat.
- Stir gently while the blueberries break down, about 3-5 minutes.
- For a thicker consistency, dissolve cornstarch in a small amount of water and stir it in. Simmer for another 2-3 minutes.
- Remove from heat and let cool completely.
Assembly
- Spread the blueberry topping evenly across the chilled cheesecake.
- Slice and serve, enjoying the delightful flavors.
Notes
Ensure cream cheese is very soft before mixing. Chilling is essential for the best texture and flavor. For frozen blueberries, thaw and drain to prevent excess moisture.