| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 30g | 18g | 30g |
| sugars | fibre | protein | salt |
| 22g | 1g | 6g | 0.4g |
Lemon Blueberry Cheesecake captures the perfect balance of creamy richness and refreshing zest. This recipe is special to me because it brings together two of my favorite flavors – tangy lemon and sweet blueberries – to create an indulgent, yet refreshing dessert. Every bite offers a burst of citrus combined with the berry’s natural sweetness, enveloped in a luscious cream cheese base. What sets this cheesecake apart is its seamless blend of Creole richness and French elegance, influenced by my upbringing and culinary training.
A Symphony of Flavors
The first time I baked Lemon Blueberry Cheesecake, I was struck by how each component complemented the others. The graham cracker crust provides a crunchy foundation, perfectly supporting the creamy cheesecake filling. The lemon zest and juice infused into the mixture give it that delightful tang, while the fresh blueberries and preserves offer pockets of sweetness that burst with every bite. It’s similar to a traditional New York cheesecake but with a vibrant twist that makes it truly memorable.
Health Benefits
Besides being a treat for your taste buds, this cheesecake has some surprising health perks. Lemons are known for their high vitamin C content, which supports immunity and skin health. Blueberries are rich in antioxidants, particularly anthocyanins, which are beneficial for heart health and may support cognitive function. Although cheesecake is typically an indulgence, these ingredients add a touch of nutritional value to the dessert. If you’re looking for more blueberry benefits, check out this article.
One of the things I love most about the Lemon Blueberry Cheesecake is how it pairs well with various dishes. It’s an excellent way to conclude a meal of light summer fare like a spinach and strawberry salad or a grilled chicken dish. If you appreciate classic desserts, you might also enjoy other recipes with a similar profile such as a Lemon Berry Tart or a Blueberry Galette like this one.
Ultimately, what makes this cheesecake a staple in my recipe collection is its ability to bring people together. Whether you’re hosting a casual family lunch or an elegant dinner party, this dessert never fails to impress. It’s an ode to both my heritage and the joy of sharing food with others. I hope you enjoy making and savoring this as much as I do!
What You’ll Need
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1/4 cup blueberry preserves
- 1/2 cup sour cream
- 2 tablespoons powdered sugar
Method
Step One
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
Step Two
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup granulated sugar and mix until well combined. Add the eggs one at a time, beating well after each addition.
Step Three
Add the vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Beat until fully incorporated. Gently fold in the fresh blueberries.
Step Four
Pour the cheesecake batter over the cooled crust, spreading it evenly. Place the springform pan on a baking sheet to catch any potential drips. Bake for about 50-60 minutes, or until the center is almost set but still slightly jiggly.
Step Five
Remove the cheesecake from the oven and let it cool for about 10 minutes. In a small bowl, mix the blueberry preserves until smooth. Gently spread the preserves over the top of the slightly cooled cheesecake.
Step Six
In another small bowl, combine the sour cream and powdered sugar. Spread this mixture over the blueberry preserves layer. Cover and refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set.
Step Seven
Before serving, run a knife around the edge of the cheesecake to loosen it from the springform pan. Remove the sides of the pan, slice, and enjoy your Lemon Blueberry Cheesecake!
