Lemon Blueberry Cheesecake Slice (Print)
Creamy lemon cheesecake with blueberry swirl over a golden graham crust; perfect balance of tang and sweetness.
# What You'll Need:
→ Graham Cracker Crust
01 -
2 2/3 cups graham cracker crumbs
02 -
1/3 cup sugar
03 -
2/3 cup melted butter
→ Lemon Cheesecake Filling
04 -
24 ounces cream cheese, room temperature
05 -
1 1/4 cup sugar
06 -
3 large eggs, room temperature, whisked
07 -
2 tablespoons lemon zest
08 -
3 tablespoons lemon juice
09 -
1 teaspoon vanilla extract
→ Blueberry Sauce
10 -
1 1/4 cup fresh blueberries, divided
11 -
1/8 cup sugar
12 -
2 tablespoons water
13 -
1 tablespoon lemon juice
14 -
1 tablespoon cornstarch
# How to Make It:
01 -
Preheat oven to 350°F and spray a 9-inch springform pan with non-stick cooking spray. Line with parchment paper and spray lightly again. Set aside.
02 -
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined. Press the mixture evenly on the bottom and sides of the prepared springform pan. Bake for 12 minutes, then remove and let cool.
03 -
In a large bowl, beat cream cheese and sugar on medium speed for 2-3 minutes until creamy. On low speed, beat eggs into the mixture. Add lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
04 -
Pour half of the cheesecake mixture into the prepared crust.
05 -
In a saucepan over medium heat, combine 1 cup blueberries, sugar, cornstarch, water, and lemon juice. Stir constantly. Once the blueberries burst, add the remaining blueberries and cook until the sauce thickens. Remove from heat and cool.
06 -
Spoon half of the blueberry sauce over the cheesecake mixture. Use a toothpick to swirl the sauce. Pour the remaining cheesecake mixture on top and evenly distribute. Add the remaining blueberry sauce on top, again swirling with a toothpick.
07 -
Wrap aluminum foil around the sides of the springform pan. Place in a shallow roasting pan and pour hot water halfway up the sides of the springform pan to create a water bath.
08 -
Bake for 1 hour to 1 hour and 10 minutes, or until the center is slightly jiggly but almost set. Remove carefully from the oven and allow the water to cool before removing the cheesecake from the roasting pan.
09 -
Cool the cheesecake on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 4 hours or overnight. Remove from the springform pan and serve.
# Additional Notes:
01 -
For best results, allow the cheesecake to chill overnight.
02 -
Using fresh blueberries enhances the flavor and texture of the cheesecake.