Description
This Lemon Blueberry Cheesecake Extravaganza combines a buttery graham cracker crust with a creamy, tangy lemon-infused cheesecake filled with fresh blueberries. Baked to perfection, this classic American dessert is both visually stunning and delightfully rich, making it the perfect treat for any special occasion or weekend indulgence.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (to toss with blueberries)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press this 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.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in sour cream, 2 tablespoons flour, lemon zest, lemon juice, and vanilla extract until the batter is smooth and well combined.
- Incorporate blueberries: In a separate small bowl, toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the coated blueberries into the cheesecake batter, distributing them evenly without breaking them up.
- Assemble and bake: Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top evenly. Bake for 55 to 65 minutes, or until the center is just set and slightly jiggly when gently shaken.
- Cool and refrigerate: Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking. Then, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully set.
- Serve: Before serving, garnish with additional fresh blueberries and optionally whipped cream or lemon zest for an extra layer of flavor and presentation.
Notes
- Use room temperature ingredients for smooth batter and better texture.
- Avoid overmixing once eggs are added to prevent dense cheesecake.
- Frozen blueberries can be substituted for fresh ones without thawing.
- A water bath may help prevent cracking but is optional.
