Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

Thick and creamy, this cheesecake has a subtle lemon and blueberry taste throughout. It has a handmade blueberry sauce on top and is seated in a crust made of graham crackers.

Ingredients forLemon Blueberry Cheesecake


  1. 2 1/4 cup (302g) of crumbs from Graham Crackers
  2. Ten tablespoons (140g) melted salted butter
  3. Three tablespoons (39 grams) sweets


  1. 24 ounces (678 grams) of room-temperature cream cheese
  2. One cup, or 207 grams sweets
  3. Three tablespoons (24 grams) all-purpose flour
  4. 173g, or 3/4 cup Sour cream
  5. Six tablespoons (90 milliliters) juice of lemons
  6. Three big eggs, room temperature; 2 tablespoons lemon zest
  7. Two large, room-temperature egg yolks
  8. Half a cup of blueberries


  1. 52g, or 1/4 cup, sugar
  2. One tablespoon cornstarch
  3. two teaspoons of water
  4. Two cups (277g) of blueberry


  1. One cup (240 ml) of cool, thick whipped cream
  2. 50 grams (1/2 cup) powdered sugar
  3. One teaspoon vanilla extract
  4. Slices of lemon, optional for decoration

Guidelines Lemon Blueberry Cheesecake


  • Set oven temperature to 325°F (163°C). Grease the sides of a 9-inch (23cm) springform pan and line the bottom with parchment paper.
  •  In a small dish, mix together the crust ingredients. Fill the springform pan with the mixture, pressing it up the sides and into the bottom.
  •  After 10 minutes of baking, remove the crust and allow it to cool.
  • To prevent water from the water bath from getting inside the pan, cover the outside of the pan with aluminum foil (see how I prepare my pan for a water bath). Put the prepared pan aside.
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  • Lower the oven’s setting to 300°F, or 148°C.
  • Using a low speed mixer, thoroughly mix and smooth out the cream cheese, sugar, and flour in a large bowl. To lessen the quantity of air that is added to the batter, which might lead to cracks, be sure to use low speed. Scrape down the bowl’s sides.
  • Add the sour cream, zest, and lemon juice. Mix on low speed until thoroughly blended.
  • Add each egg separately, mixing just long enough to blend after each addition, and then add the Add egg yolks and stir until incorporated. As necessary, scrape down the bowl’s sides to ensure that everything is thoroughly mixed.
  • Add the blueberries to the batter and whisk gently.
  •  Evenly transfer the cheesecake mixture into the crust.
  • Sandwich the springform pan between two bigger pans. Enough warm water should be added to the outer pan to reach about halfway up the springform pan’s sides. On the springform pan, the water should not reach higher than the upper edge of the aluminum foil.
  • Bake for one and a half hours. Though still jiggly, the center should be set.
  •  After turning off the oven, shut the door and wait 30 minutes. In addition to continuing to cook, the cheesecake will gradually start to chill.
  • For thirty minutes, open the oven door slightly to let the cheesecake cool more gradually. This procedure aids in avoiding cracking.
  • Take the cheesecake out of the water bath and the oven, then put it in the fridge to cool fully.
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  • . Prepare the topping while the cheesecake cools. In a medium saucepan, add the sugar, cornstarch, and water; whisk to blend over medium heat. Heat until the sugar starts to dissolve and the mixture becomes moist.
  • Stir the blueberries into the sugar mixture and add more if needed.
  • Cook the blueberries until they begin to release their juice and soften.
  • When the juice has started to thicken and the blueberries are slightly juicy, remove from the heat. Transfer the blend into an additional receptacle and let it to cool down.
  • Prepare the whipped cream right before serving the cheesecake. In a large mixer bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  • Take the cheesecake out of the refrigerator and take off the springform pan’s sides. Place the cheesecake onto a dish for serving.
  • Pipe swirls of whipped cream around the periphery of the cheesecake, followed by lemon slices and the blueberry topping.
  • Cheesecake should be chilled until ready to serve. Cheesecake should be consumed within three to four days of being refrigerated.




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