Blueberry Lemon Cheesecake

Discover the zest of summer with our Blueberry Lemon Cheesecake, a creamy delicacy with bursts of berry and citrus, capped with a tart lemon glaze.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

For the First Lemon Cheese Cream Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 large eggs

For the Blueberry Layer:

1 cup blueberries, fresh or frozen

2 tablespoons granulated sugar

1 tablespoon cornstarch

1/4 cup water

For the Second Lemon Cheese Cream Layer:

Repeat the First Lemon Cheese Cream Layer

For the Lemon Glaze:

1/2 cup lemon juice

1 teaspoon lemon zest

1/4 cup granulated sugar

1 tablespoon cornstarch, dissolved in 2 tablespoons water

For the Garnish:

Whipped cream

Fresh blueberries

Lemon slices

Edible flowers or mint leaves

Directions:

For the Crust:

Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and chill.

For the First Lemon Cheese Cream Layer:

2. Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla. Mix in eggs one at a time.

For the Blueberry Layer:

3. Cook blueberries with sugar, cornstarch, and water until thickened. Let cool.

For the Second Lemon Cheese Cream Layer:

4. Carefully spread over the first layer in the pan.

For the Lemon Glaze:

5. Heat lemon juice and zest. Add sugar and dissolved cornstarch. Stir until thickened.

To Assemble:

6. Pour the first cheese cream layer over crust. Add blueberry layer, then second cheese cream layer.

Chill for 2 hours. Top with lemon glaze and chill until set.

Garnish with whipped cream, fresh blueberries, lemon slices, and edible flowers or mint leaves (optional)before serving.

Recipe Card

Blueberry Lemon Cheesecake

Discover the zest of summer with our Blueberry Lemon Cheesecake, a creamy delicacy with bursts of berry and citrus, capped with a tart lemon glaze.

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter (melted)

For the First Lemon Cheese Cream Layer:

  • 16 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the Blueberry Layer:

  • 1 cup blueberries (fresh or frozen)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water

For the Second Lemon Cheese Cream Layer:

  • Repeat the First Lemon Cheese Cream Layer

For the Lemon Glaze:

  • 1/2 cup lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch (dissolved in 2 tablespoons water)

For the Garnish:

  • Whipped cream
  • Fresh blueberries
  • Lemon slices
  • Edible flowers or mint leaves

For the Crust:

  1. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and chill.

For the First Lemon Cheese Cream Layer:

  1. Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla. Mix in eggs one at a time.

For the Blueberry Layer:

  1. Cook blueberries with sugar, cornstarch, and water until thickened. Let cool.

For the Second Lemon Cheese Cream Layer:

  1. Carefully spread over the first layer in the pan.

For the Lemon Glaze:

  1. Heat lemon juice and zest. Add sugar and dissolved cornstarch. Stir until thickened.

To Assemble:

  1. Pour the first cheese cream layer over crust. Add blueberry layer, then second cheese cream layer.
  2. Chill for 2 hours. Top with lemon glaze and chill until set.
  3. Garnish with whipped cream, fresh blueberries, lemon slices, and edible flowers or mint leaves (optional)before serving.
cake
American
Blueberry Lemon Cheesecake

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