Just2bleu Lemonberry Cheesecake by Bird
Indulge in the zesty, fruity decadence of the Just2bleu Lemonberry Cheesecake by Bird! This creamy, rich dessert features a buttery graham cracker crust layered with a velvety lemon-infused cheesecake filling, perfectly balancing sweet and tangy flavors. Crowned with a luscious mixed berry compote—bursting with the vibrant freshness of blueberries, raspberries, and strawberries—this cheesecake offers a show-stopping centerpiece for any occasion. With its foolproof baking techniques to prevent cracking and a cool, smooth finish after refrigeration, this recipe guarantees professional-level results without the stress. Perfect for entertaining or treating yourself, this lemonberry cheesecake is a slice of pure bliss that’s easy to make and even easier to love.
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Recipe Information
Ingredients
- 200 g Graham crackers
- 100 g Unsalted butter, melted
- 450 g Cream cheese, softened
- 150 g Sugar
- 120 g Sour cream
- 3 pieces Large eggs
- 60 ml Lemon juice
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
- 200 g Mixed berries (blueberries, raspberries, or strawberries)
- 50 g Sugar (for berry compote)
- 1 tbsp Lemon juice (for berry compote)
- 1 tsp Cornstarch
- 2 tbsp Water
Instructions
Preheat your oven to 160°C (325°F). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a food processor, grind the graham crackers into fine crumbs. Mix the crumbs with the melted butter until fully combined.
Press the graham cracker mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream, lemon juice, lemon zest, and vanilla extract, and mix until incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center barely jiggles when gently shaken.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
While the cheesecake cools, prepare the berry compote. In a small saucepan, combine the mixed berries, 50 g sugar, 1 tbsp lemon juice, and 2 tbsp water.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
In a small bowl, whisk together the cornstarch and 1 tbsp water to create a slurry. Stir the slurry into the berry mixture and cook for 1-2 minutes, or until slightly thickened. Remove from heat and let cool completely.
Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight for best results.
When ready to serve, remove the cheesecake from the springform pan and top it with the cooled berry compote.
Slice and enjoy "Just2bleu Lemonberry Cheesecake by Bird" with family and friends!
Nutrition Facts
Calories |
4679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.9 g | 409% | |
| Saturated Fat | 172.6 g | 863% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 418.5 g | 152% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 324.4 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 837 mg | 64% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
