Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake is a delightful dessert that brings together the tangy flavors of lemon and the sweetness of blueberries. This creamy cheesecake is perfect for any occasion, whether it’s a family gathering, a birthday party, or simply a treat for yourself. The combination of flavors will leave you wanting more!

Why Make This Recipe

Making a Lemon Blueberry Cheesecake is not only fun, but it also allows you to impress your friends and family with a beautiful dessert. The blend of fresh ingredients and the unique flavor profile make it a standout choice compared to store-bought options. Plus, it’s a recipe that you can customize to your taste by adjusting the sweetness or adding more lemon zest for a stronger flavor.

How to Make Lemon Blueberry Cheesecake

Ingredients:

20 Golden Oreos, crushed
4 tablespoons butter, melted
24 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
3 tablespoons cornstarch
1 cup sour cream
7 tablespoons freshly squeezed lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs, at room temperature
3 cups blueberries, fresh or frozen
1/2 cup granulated sugar (for topping)
2 tablespoons cornstarch (for topping)
Pinch of salt (for topping)
2 teaspoons lemon juice (for topping)

Directions:

Preheat the oven to 325°F (165°C). Spray a 9-inch springform pan with nonstick spray. Crush the Oreos into fine crumbs and mix them with melted butter. Press the mixture into the bottom of the pan and bake for 8 minutes. Let it cool.
Beat the cream cheese and sugar together until smooth. Add cornstarch, sour cream, lemon juice, lemon zest, vanilla extract, and salt. Mix well. Add the eggs one at a time, mixing gently. Pour the batter into the cooled crust.
Prepare a water bath in the oven and place the cheesecake on the rack above the water bath. Bake for 60-70 minutes until the center is nearly set. Turn off the oven, crack the door, and let it rest for 1 hour. Cool completely, then chill for at least 8 hours.
For the blueberry topping, cook the blueberries until softened (about 3 minutes). Mix sugar, cornstarch, and salt; add to the blueberries until thickened (about 3-5 minutes). Stir in lemon juice and cool completely.
Assemble the cheesecake by spreading the blueberry topping over it. Pipe a whipped cream border and garnish with lemon slices.

How to Serve Lemon Blueberry Cheesecake

Serve your Lemon Blueberry Cheesecake chilled. You can slice it into wedges and offer it on plates, or let guests serve themselves from the springform pan. A dollop of whipped cream on each slice adds an extra touch of freshness.

How to Store Lemon Blueberry Cheesecake

Store leftover Lemon Blueberry Cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It can be kept for up to 5 days. If you want to freeze it, wrap it tightly and store it in the freezer for up to 2 months.

Tips to Make Lemon Blueberry Cheesecake

Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature for a smoother batter.
Don’t skip the water bath; it helps to bake the cheesecake evenly and reduces cracks on the surface.
If you prefer a thicker crust, increase the number of Oreos used.

Variation

You can easily change up the fruit on top. Try using raspberries, strawberries, or even mixed berries for a delightful twist on this cheesecake recipe.

FAQs

Q: Can I use different cookies for the crust?
A: Yes, you can substitute with graham crackers, digestive biscuits, or any cookie you enjoy.

Q: How do I know when the cheesecake is done?
A: The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.

Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake can be made one to two days in advance. Just store it in the refrigerator until you are ready to serve.