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With its combination of tangy citrus and sweet berry, this lemon blueberry cheesecake brings sunshine to any table. The creamy filling is brightened with fresh lemon and dotted with big pockets of juicy blueberry sauce, all tucked into a buttery graham cracker crust. It is a beautiful showstopper for birthdays or any time you crave a little burst of fruit with your dessert.
Once I learned how easy it is to swirl fruit sauce into the top, I started making this cheesecake for every summer family get-together. It never lasts long on the dessert table.
Ingredients
- Graham cracker crumbs: for a crunchy and classic crust texture choose fresh bakery crackers if possible
- Sugar: to sweeten both the crust and filling fine granulated works best
- Melted butter: helps bind the crust and adds a rich flavor use unsalted for more control over saltiness
- Cream cheese: makes the filling creamy and smooth full-fat blocks are best for baking
- Eggs: give cheesecake its structure and creamy set always use room temperature for smooth blending
- Lemon zest and juice: bring bright citrus flavor opt for unwaxed lemons and zest right before using for freshness
- Vanilla extract: adds warmth to both the crust and filling pure vanilla makes a difference here
- Fresh blueberries: for the sauce choose the ripest berries for the brightest color and taste
- Water: creates the perfect sauce consistency filtered water is best
- Cornstarch: thickens the blueberry sauce make sure your box is fresh for proper results
Step-by-Step Instructions
- Prepare the Pan:
- Lightly spray a nine inch springform pan with baking spray then line the bottom with parchment paper and lightly spray again for easy release of the cheesecake later
- Mix and Press the Graham Cracker Crust:
- In a medium bowl stir together the graham cracker crumbs sugar and melted butter until the mixture is evenly moistened Press firmly into the pan covering both the bottom and the sides to build a stable base Bake at 350 degrees for twelve minutes Remove and set aside to cool
- Make the Lemon Cheesecake Filling:
- In a large bowl beat the cream cheese and sugar together on medium speed for two to three minutes until smooth and creamy Scrape the sides often to avoid lumps Beat in the eggs one at a time on low speed until blended Stir in the lemon zest lemon juice and vanilla extract Mix until just combined
- Prepare the Blueberry Sauce:
- In a small saucepan over medium heat combine one cup of the blueberries sugar cornstarch water and lemon juice Stir constantly until the berries begin to burst Add the remaining blueberries and keep cooking until the sauce becomes syrupy and thick Set aside to cool slightly
- Assemble the Cheesecake Layers:
- Pour half the cheesecake filling into the cooled crust Drop spoonfuls of half the blueberry sauce across the top Swirl gently with a toothpick to create a marbled effect Pour the remaining cheesecake filling over this then repeat with the remaining blueberry sauce and swirl the top again
- Bake Using a Water Bath:
- Wrap the outside of the springform pan tightly with aluminum foil and set it into a large roasting pan Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan This helps prevent cracks Bake for one hour to one hour and ten minutes The center should still jiggle slightly
- Cool and Chill Completely:
- Remove from the oven and carefully lift the pan out of the water Remove the foil Cool the cheesecake on a rack at room temperature before refrigerating Chill uncovered at least four hours or overnight for the best texture Release from the pan and serve cold
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Blueberries truly make this cheesecake sing I always sneak a spoonful of the homemade sauce before assembly Sometimes my daughter requests extra just so there is enough topping for each slice
Storage Tips
After chilling slice only what you need and cover the rest loosely with plastic wrap Cheesecake stays fresh in the fridge up to five days If you want to freeze individual slices wrap tightly in two layers of plastic and freeze for up to two months Thaw in the refrigerator before enjoying
Ingredient Substitutions
You can use frozen blueberries in the sauce if fresh are unavailable just thaw and drain first For a gluten free crust swap the graham crackers with your favorite gluten free alternative If you do not have a springform pan try using a deep pie dish but expect a slightly different look
Serving Suggestions
Serve each slice with a dollop of extra blueberry sauce and a sprinkle of zest Decorate with candied lemon peel or whipped cream for a more festive touch This cheesecake pairs perfectly with hot tea or iced coffee on a warm afternoon
Cultural And Historical Context
Cheesecake has roots reaching back to ancient Greece but the creamy style we know today became popular in America in the twentieth century Adding fruit swirls like blueberry became widespread as refrigeration allowed fresher ingredients to be available year round This version with a citrus twist is now beloved for summer celebrations
Recipe FAQs
- → How do you prevent cheesecake from cracking?
Bake the cheesecake in a water bath and avoid over-mixing the batter. Letting it cool gradually also helps prevent cracks.
- → Why use fresh lemon zest and juice?
Lemon zest and juice provide natural citrusy flavor and brightness, balancing the sweetness of the cheesecake.
- → Can frozen blueberries be substituted?
Yes, frozen blueberries can be used to make the sauce; just simmer a little longer to thicken as they release more liquid.
- → How long should the cheesecake chill before serving?
Chill the cheesecake for at least 4 hours, or overnight, to ensure it sets fully and slices cleanly.
- → What’s the best way to swirl blueberry sauce into the cheesecake?
Add spoonfuls of sauce to the filling and use a toothpick or knife to gently create swirls without over-mixing.
- → Can the crust be made gluten-free?
Yes, substitute gluten-free graham crackers for the crust to make this dessert suitable for gluten-free diets.