Lemon Blueberry Cheesecake Delight (Print)
Zesty lemon meets juicy blueberry in a cool, velvety cheesecake with golden graham crust and bright swirled fruit.
# Ingredients:
→ Graham Cracker Crust
01 -
150 g unsalted butter, melted
02 -
67 g white sugar
03 -
320 g graham cracker crumbs
→ Lemon Cheesecake Filling
04 -
1 teaspoon vanilla extract
05 -
3 tablespoons fresh lemon juice
06 -
2 tablespoons finely grated lemon zest
07 -
3 large eggs, whisked, at room temperature
08 -
250 g white sugar
09 -
680 g cream cheese, softened
→ Blueberry Sauce
10 -
1 tablespoon fresh lemon juice
11 -
2 tablespoons water
12 -
1 tablespoon cornstarch
13 -
16 g white sugar
14 -
190 g blueberries, divided
# Steps:
01 -
Preheat oven to 175°C. Spray a 23 cm springform pan with nonstick spray, line the base with parchment, and spray again. Set aside.
02 -
Combine melted butter, sugar, and graham cracker crumbs in a bowl. Mix until uniformly coated. Press firmly into the bottom and slightly up the sides of the prepared pan.
03 -
Bake the assembled crust for 12 minutes. Remove and allow to cool completely.
04 -
Beat cream cheese and sugar in a large bowl on medium speed until smooth and creamy. Lower speed, add eggs one at a time, mixing each until just combined. Stir in lemon juice, lemon zest, and vanilla until incorporated.
05 -
Add 125 g of the blueberries, sugar, cornstarch, water, and lemon juice to a small saucepan. Stir and cook over medium heat until berries burst. Add remaining blueberries and simmer until sauce thickens. Cool before using.
06 -
Place the pan on a large piece of foil and wrap tightly to prevent water leakage.
07 -
Pour half the cheesecake mixture into the cooled crust and smooth the top. Add half the blueberry sauce in dollops and swirl gently with a toothpick. Cover with the remaining filling, top with remaining blueberry sauce, and swirl again for a marbled finish.
08 -
Set the wrapped pan in a roasting pan. Fill the roasting pan with hot water until it reaches halfway up the cake pan. Bake for 60–70 minutes until the center is set but slightly wobbly.
09 -
Transfer the baked pan to a wire rack. Let cool to room temperature, then refrigerate for at least 4 hours or overnight. Only remove from the pan when fully chilled.
# Additional Notes:
01 -
Allow eggs and cream cheese to reach room temperature before mixing for optimal texture.
02 -
Chilling the dessert overnight enhances flavor and produces a smoother, richer consistency.