Description
This Lemon Blueberry Cheesecake Extravaganza is a luscious and creamy baked cheesecake bursting with fresh lemon zest and juicy blueberries. With a crunchy graham cracker crust and a perfectly baked custard center, this dessert offers a delightful balance of sweet and tangy flavors. Finished with optional blueberry preserves and a garnish of whipped cream and lemon zest, it’s an ideal indulgence for special occasions or cozy gatherings.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons flour (to coat blueberries)
Topping (Optional)
- 1/4 cup blueberry preserves
- Whipped cream
- Lemon zest for garnish
Instructions
- Prepare crust: Preheat oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from oven and let cool completely.
- Make filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup granulated sugar and continue to beat until fluffy. Add eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Add flavorings: Stir in sour cream, heavy cream, vanilla extract, lemon zest, and fresh lemon juice until all ingredients are fully incorporated into the batter.
- Prepare blueberries: Toss the blueberries with 2 tablespoons of flour to coat them evenly; this helps prevent them from sinking during baking. Gently fold the floured blueberries into the cheesecake batter.
- Assemble and bake: Pour the filling mixture evenly over the cooled crust in the springform pan. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set and slightly jiggly when shaken gently.
- Cool cheesecake: Turn off the oven and crack the door open. Leave the cheesecake inside to cool gradually for 1 hour. This helps prevent cracking.
- Chill: Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, to set completely.
- Serve with topping: Before serving, gently warm the blueberry preserves and drizzle them over the top of the cheesecake. Garnish with whipped cream and a sprinkle of lemon zest if desired for an elegant finish.
Notes
- Coating the blueberries with flour prevents them from sinking to the bottom of the cheesecake during baking.
- Ensure all ingredients are at room temperature before mixing to achieve a smoother batter and creamy texture.
- Using a springform pan helps in easy removal of the cheesecake without damaging its structure.
- Letting the cheesecake cool gradually in the oven reduces the risk of cracks on the surface.
