Blueberry Lemon Cheesecake: 7 Reasons to Love This Delight

Oh, let me tell you about my absolute favorite dessert: blueberry lemon cheesecake! Imagine a creamy, dreamy filling that’s both rich and tangy, perfectly balanced with the sweetness of fresh blueberries. Every bite is like a little burst of sunshine! I remember the first time I made this for a summer barbecue; the moment I took that first slice, I was hooked. The bright lemon zest and juicy blueberries dance together in a way that just screams summer. It’s not just a cheesecake; it’s a celebration on a plate! Trust me, once you taste this delightful combination, you’ll want to make it for every occasion, or just because it’s Tuesday. Seriously, it’s that good!

blueberry lemon cheesecake - detail 1

Ingredients for Blueberry Lemon Cheesecake

Gather these simple yet essential ingredients to create your blueberry lemon cheesecake masterpiece. Each element plays a role in crafting that creamy texture and delightful tang!

  • 1 1/2 cups graham cracker crumbs: This will form the delicious crust, adding a perfect crunch.
  • 1/2 cup unsalted butter, melted: It brings everything together and gives the crust that buttery richness.
  • 2 cups cream cheese, softened: Essential for that creamy filling, make sure it’s at room temperature for easy mixing!
  • 1 cup sugar: This adds just the right amount of sweetness to balance the tangy lemon.
  • 3 large eggs: They help bind everything together and create that luscious texture.
  • 1/4 cup lemon juice: Freshly squeezed is best! It really brightens up the flavor.
  • 1 tablespoon lemon zest: This packs a flavorful punch, enhancing the lemony goodness.
  • 1 cup blueberries: Use fresh blueberries for the best flavor and a pop of color!
  • 1/4 cup sour cream: This adds creaminess and a subtle tang that complements the other ingredients.

How to Prepare Blueberry Lemon Cheesecake

Let’s dive into the delightful process of making your blueberry lemon cheesecake! I promise, it’s easier than you might think, and the end result is absolutely worth it. Just follow these steps, and you’ll be on your way to cheesecake heaven!

Step-by-Step Instructions

  1. First, let’s preheat that oven to 325°F (163°C). This is crucial for getting the perfect bake!
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until it resembles wet sand. It should hold together when pressed. Now, press this mixture firmly into the bottom of a springform pan to form your crust—don’t be shy, really pack it down!
  3. Next, grab a large bowl and beat together the softened cream cheese and sugar. You’ll want it to be super smooth and creamy—this usually takes about 2-3 minutes with an electric mixer.
  4. Add the eggs one at a time, mixing well after each addition. This helps incorporate air into the batter, making it light and fluffy.
  5. Now, stir in the freshly squeezed lemon juice and lemon zest; this adds that zesty brightness we love!
  6. Gently fold in the blueberries and sour cream using a spatula—be careful not to break the berries; we want those lovely pops of blueberry in every slice!
  7. Pour the creamy filling over the crust in the springform pan, spreading it evenly. You’re almost there!
  8. Pop it in the oven and bake for 50-60 minutes. You’ll know it’s done when the center is set and only slightly jiggly.
  9. Once baked, let it cool to room temperature before refrigerating. It needs at least 4 hours in the fridge to set up properly, but overnight is even better!

Why You’ll Love This Recipe

  • It’s easy to make, even for beginner bakers!
  • The creamy texture combined with tangy lemon is absolutely irresistible.
  • Fresh blueberries add a burst of flavor and color, making it visually stunning.
  • This cheesecake is perfect for gatherings, potlucks, or just a sweet treat at home.
  • It can be made ahead of time, giving you more time to enjoy with friends and family.
  • Each slice feels like a little piece of summer on your plate!

Tips for Success

Here are my top tips to ensure your blueberry lemon cheesecake turns out perfectly every time! First, make sure your cream cheese is at room temperature—this will help it blend smoothly without lumps. Also, when mixing the batter, be gentle when folding in the blueberries; you want to keep them intact for that gorgeous burst of flavor! If you’re feeling adventurous, try adding a bit of cornstarch to the filling for extra stability—it really helps with the texture. Lastly, don’t rush the chilling process; letting it set overnight makes a world of difference in flavor and creaminess!

Nutritional Information

When you’re enjoying a slice of this delightful blueberry lemon cheesecake, it’s good to know what you’re treating yourself to! Here’s a breakdown of the typical nutritional values per slice. Keep in mind, these figures are estimates and can vary depending on the specific ingredients you use.

  • Calories: 350
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 90mg
  • Sodium: 250mg
  • Carbohydrates: 30g
  • Fiber: 1g
  • Sugar: 24g
  • Protein: 5g

So, whether you’re indulging for a special occasion or just treating yourself on a Tuesday, this cheesecake is a tasty way to enjoy something sweet while keeping an eye on those numbers!

FAQ About Blueberry Lemon Cheesecake

If you’ve got questions about making this delicious blueberry lemon cheesecake, I’ve got answers! Here are some common queries that might pop up while you’re baking this beauty.

Can I use frozen blueberries?
Absolutely! Just make sure to thaw and drain them first to avoid excess moisture in your cheesecake. Fresh is best, but frozen works great in a pinch.

What if I don’t have a springform pan?
No worries! You can use a regular cake pan, but be sure to line it with parchment paper for easy removal. Just let it cool completely before trying to take it out.

Can I make this cheesecake ahead of time?
Yes! In fact, I recommend making it a day in advance. It allows the flavors to meld beautifully and makes it easier to slice. Just cover it well and store it in the fridge.

How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. Just remember to keep it covered to maintain that creamy texture!

Storage & Reheating Instructions

Storing your delicious blueberry lemon cheesecake properly is key to keeping it fresh and creamy! After it has cooled and set in the fridge, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay good for about 5 days—if it lasts that long! When you’re ready to enjoy a slice, there’s no need to reheat it; this cheesecake is best served chilled straight from the fridge. If you like, you can let it sit at room temperature for about 15 minutes before serving to soften it slightly. Enjoy every bite!

Serving Suggestions

When it comes to serving your blueberry lemon cheesecake, the options are endless! I love to top each slice with a dollop of freshly whipped cream—it adds a light, airy touch that complements the creamy cheesecake perfectly. For a little extra flair, sprinkle some additional fresh blueberries on top; they not only look stunning but also enhance that burst of flavor in every bite. If you’re feeling adventurous, drizzle a bit of lemon glaze or a berry compote over the cheesecake for an extra layer of sweetness and tang. You can even serve it with a side of lemon sorbet for a refreshing contrast. Trust me, whatever you choose, it’ll be a hit!

Check out this lemon cheesecake variation!

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blueberry lemon cheesecake

Blueberry Lemon Cheesecake: 7 Reasons to Love This Delight

  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A delicious blueberry lemon cheesecake with a creamy texture and tangy flavor.


Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup blueberries
  • 1/4 cup sour cream

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs and melted butter.
  3. Press the mixture into the bottom of a springform pan.
  4. In a large bowl, beat cream cheese and sugar until smooth.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in lemon juice and lemon zest.
  7. Gently fold in blueberries and sour cream.
  8. Pour the filling over the crust in the pan.
  9. Bake for 50-60 minutes or until set.
  10. Let cool and refrigerate for at least 4 hours before serving.

Notes

  • Use fresh blueberries for the best flavor.
  • Ensure cream cheese is at room temperature for easy mixing.
  • Serve with extra blueberries on top for garnish.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 24g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 90mg

Keywords: blueberry lemon cheesecake

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