Description
Bright, creamy, and irresistibly fruity, this Lemon Blueberry Cheesecake Magic is a dessert you never knew you needed.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh blueberries, for garnish
- Lemon zest and lemon slices, for optional garnish
Instructions
- Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs with 1/4 cup of granulated sugar. Once blended, stir in the melted butter until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Bake the crust for about 10 minutes to set it, then allow it to cool while you prepare the filling and blueberry compote.
- To make the blueberry compote, combine the blueberries, 1/4 cup of sugar, cornstarch, lemon juice, and water in a medium saucepan over medium heat. Stir the mixture while letting it simmer for about 8–10 minutes, or until it thickens up nicely. Once the desired thickness is achieved, remove it from heat and let it cool completely before using it in the cheesecake.
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, mixing well after each addition. This is where the cheesecake begins to take on its velvety texture. One at a time, add in the eggs, ensuring each is fully incorporated before the next. Then, blend in the sour cream, lemon juice, lemon zest, and vanilla extract until you achieve a completely smooth mixture.
- Now it’s time to assemble your masterpiece! Pour half of the creamy cheesecake filling over the cooled graham cracker crust. Next, add a generous swirl of half of the blueberry compote on top. Use a knife or toothpick to create a marbled effect. Repeat this process with the remaining cheesecake filling and blueberry compote, swirling again to combine beautifully.
- Place your assembled cheesecake on a baking sheet (this will catch any potential drips). Bake it in the preheated oven for 55–65 minutes. Keep an eye on the edges; they should be set while the center remains slightly jiggly. Once baked, turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for about 1 hour. This gentle cooling helps prevent cracks from forming.
- After your cheesecake has cooled, let it come to room temperature before transferring it to the refrigerator. For the best flavor and structure, refrigerate your cheesecake for at least 6 hours, or even better, overnight. When you’re ready to serve, whip the heavy cream with the powdered sugar until soft peaks start to form. Generously garnish your cheesecake with the whipped cream, fresh blueberries, and optional lemon zest and slices for that perfect finishing touch.
Notes
For clean slices, use a hot knife and clean it between cuts to maintain that beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 320 mg
- Protein: 8 g