Lemon Blueberry Cheesecake
Indulge your taste buds with this irresistible Lemon Blueberry Cheesecake, a luscious dessert that perfectly marries the zesty brightness of fresh lemon with the sweet, juicy burst of blueberries. Featuring a buttery graham cracker crust, a rich and creamy cheesecake filling infused with lemon juice and zest, and a vibrant homemade blueberry compote swirled throughout, this showstopping treat is as beautiful as it is delicious. Perfectly baked to achieve a silky texture and topped with a stunning marbled design, this cheesecake strikes the ultimate balance between tart and sweet. Whether you're hosting a special occasion or simply treating yourself, this decadent dessert is sure to impress. Achieve cheesecake perfection with easy-to-follow steps, and don't forget the finishing touch with fresh blueberries or a pop of lemon zest for extra flair!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 90 grams Unsalted butter (melted)
- 50 grams Granulated sugar (for crust)
- 700 grams Cream cheese (softened)
- 150 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 60 ml Heavy cream
- 60 ml Lemon juice (freshly squeezed)
- 2 teaspoons Lemon zest
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 200 grams Fresh blueberries
- 30 grams Granulated sugar (for blueberry compote)
- 1 teaspoon Lemon juice (for blueberry compote)
- 1 teaspoon Cornstarch
- 2 tablespoons Water (for blueberry compote)
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, and 50 grams of sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then set aside to cool.
In a small saucepan, combine blueberries, 30 grams of sugar, 1 teaspoon of lemon juice, cornstarch, and water. Cook over medium heat, stirring often, until the blueberries start to break down and the mixture thickens. Remove from heat and set aside to cool to room temperature.
In a large mixing bowl, beat the softened cream cheese and 150 grams of sugar with an electric mixer on medium speed until smooth and creamy.
Add sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix until fully combined.
Add eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing to prevent cracks in the cheesecake.
Pour half of the cheesecake batter over the cooled crust. Add half of the blueberry compote in dollops over the batter and swirl with a knife. Repeat with the remaining batter and blueberry compote, creating a marbled effect.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack open the door. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
After 1 hour, remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.
When ready to serve, remove the cheesecake from the springform pan, slice, and garnish with fresh blueberries or lemon zest if desired.
Nutrition Facts
Calories |
5676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.8 g | 510% | |
| Saturated Fat | 231.3 g | 1157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1650 mg | 550% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 473.3 g | 172% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 334.6 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1092 mg | 84% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1473 mg | 31% | |
*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.
