Table of Contents
- Why You Will Love This Lemon Blueberry Cheesecake
- The Perfect Balance of Tang and Sweetness
- Tips for Making a Foolproof Cheesecake
- Elevate Your Dessert Game
- Storage and Serving Suggestions
- Bringing It All Together
Key Takeaways
- A perfect combination of tangy lemon and sweet blueberries.
- Uses a creamy, foolproof cheesecake filling.
- Ideal for celebrations or simple family gatherings.
- Store in the refrigerator for up to 5 days or freeze for 2 months.
Why You Will Love This Lemon Blueberry Cheesecake
At Dorothy Recipes, we believe that desserts should not only be delicious but also fun and easy to make. This lemon blueberry cheesecake is everything you could want in a dessert—creamy, tangy, and bursting with fresh blueberry flavor. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding. Explore more at Dorothy Recipes.
The Perfect Balance of Tang and Sweetness
Lemons provide the tartness, while blueberries add the perfect amount of natural sweetness to balance the flavors. The creamy cheesecake filling ties it all together, creating a dessert that’s as visually stunning as it is delicious. The swirl of blueberry sauce adds a touch of elegance, making it ideal for celebrations and special occasions.
Tips for Making a Foolproof Cheesecake
To ensure success, make sure all your ingredients are at room temperature. This helps the batter mix evenly and prevents lumps. Another essential tip is to bake the cheesecake in a water bath. This simple step prevents cracking and ensures the cheesecake remains creamy and smooth. Find more tips and tricks for baking success at Dorothy Recipes.
Elevate Your Dessert Game
Pair this lemon blueberry cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. You can also get creative with garnishes like lemon zest, fresh blueberries, or even a drizzle of blueberry sauce. These small touches make your dessert feel gourmet without any extra hassle.
Storage and Serving Suggestions
This cheesecake is best served chilled. Store it in the refrigerator for up to 5 days in an airtight container. If you’re making it ahead for a party, it’s a great dessert to prepare the night before. For longer storage, you can freeze the cheesecake for up to 2 months. Just thaw it in the refrigerator overnight before serving.
Bringing It All Together
Dorothy’s lemon blueberry cheesecake is a testament to how simple ingredients can create extraordinary flavors. It’s a dessert that’s as satisfying to make as it is to eat. So why wait? Head over to Dorothy Recipes and bring this delightful cheesecake to your table today!
Easy Lemon Blueberry Cheesecake Recipe
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Blueberry Sauce
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
For the Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool while preparing the filling.
Make the Blueberry Sauce
- In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice.
- Cook until the blueberries release their juices and the mixture begins to bubble.
- Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Remove from heat and let cool.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, heavy cream, lemon zest, and vanilla extract until just combined.
Assemble and Bake
- Pour half of the cheesecake batter into the prepared crust.
- Drop small spoonfuls of the blueberry sauce over the batter, then swirl gently with a toothpick or knife.
- Add the remaining batter and repeat the swirling process with more blueberry sauce.
- Place the springform pan in a water bath and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Refrigerate for at least 4 hours or overnight before serving.
