Indulge in the tantalizing flavors of this Refreshing Lemon Blueberry Cheesecake, where zesty lemon meets juicy blueberries for a delightful treat!
Ingredients:
For the crust:
2 cups graham cracker crumbs 🍪
1/4 cup granulated sugar 🍚
1/2 cup unsalted butter, melted 🧈
For the cheesecake filling:
3 packages (8 ounces each) cream cheese, softened 🧀
1 cup granulated sugar 🍚
3 large eggs 🥚
1/4 cup sour cream 🥛
1/4 cup heavy cream 🥛
2 tablespoons all-purpose flour 🍞
1 teaspoon vanilla extract 🌿
1/4 cup fresh lemon juice 🍋
1 tablespoon lemon zest 🍋
For the blueberry topping:
2 cups fresh blueberries 🫐
1/2 cup granulated sugar 🍚
1 tablespoon cornstarch 🌽
1/4 cup water 💧
1 tablespoon lemon juice 🍋
Directions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
For the crust, combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
For the filling, beat the cream cheese and sugar together in a large bowl until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, flour, vanilla extract, lemon juice, and lemon zest until well combined.
Pour the cheesecake filling over the cooled crust. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight.
For the blueberry topping, combine the blueberries, sugar, cornstarch, water, and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices. Remove from heat and let cool completely.
Once the cheesecake is chilled, spread the blueberry topping over the top. Serve and enjoy!
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