Lemon Blueberry Cheesecake Slice

Lemon Blueberry Cheesecake Slice is a creamy, refreshing dessert that combines the flavors of tangy lemon and fresh blueberries with a classic cheesecake. Set on a graham cracker crust and topped with a homemade blueberry sauce, this cheesecake is perfect for gatherings or simply as a special treat. The lemon adds a bright note to the rich cheesecake, while the blueberry topping provides a fruity finish. Serve chilled for the best flavor experience.

INGREDIENTS

• Graham cracker crumbs: 1 1/2 cups, for crust
• Granulated sugar: 1/4 cup, for crust
• Unsalted butter: 1/2 cup, melted for crust
• Cream cheese: 16 oz, softened for filling
• Granulated sugar: 1 cup, for filling sweetness
• Vanilla extract: 1 tsp, for flavor
• Eggs: 3 large, for structure
• Sour cream: 1/2 cup, for creaminess
• Lemon juice: 1 tbsp, for tart flavor
• Lemon zest: zest of 1 lemon, for added lemon flavor
• Fresh blueberries: 1 cup, plus more for topping
• Fresh blueberries: 1 cup, for topping
• Granulated sugar: 1/4 cup, for topping
• Lemon juice: 1 tbsp, for topping
• Cornstarch: 1 tbsp, for topping thickness
• Water: 1/2 cup, for topping consistency

INSTRUCTIONS

Step 1:

Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.

Step 2:

In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

Step 3:

Press mixture firmly into the bottom of the pan and bake for 8-10 minutes. Let cool.

Step 4:

In a large bowl, beat softened cream cheese and sugar until smooth.

Step 5:

Add vanilla extract, lemon juice, and lemon zest, mixing until well combined.

Step 6:

Add eggs one at a time, mixing well after each addition. Then, mix in sour cream until smooth.

Step 7:

Gently fold in fresh blueberries.

Step 8:

Pour cheesecake filling over the cooled crust, smoothing the top with a spatula.

Step 9:

Bake at 325°F (160°C) for 55-65 minutes, or until the center is set but slightly jiggly.

Step 10:

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Step 11:

Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 12:

In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.

Step 13:

Cook over medium heat until thickened, about 5-7 minutes. Let cool.

Step 14:

Once chilled, top the cheesecake with lemon blueberry mixture and extra fresh blueberries if desired.

Serving and Storage Tips

• Serve chilled for the best flavor and texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Helpful Notes

• For extra lemon flavor, add a bit more lemon zest to the filling.
• To prevent the cheesecake from cracking, avoid overmixing the batter.

Tips from Well-Known Chefs

• Chef Tip: Use room temperature cream cheese to prevent lumps in the batter.
• Chef Tip: Add a pinch of salt to the crust for a subtle flavor balance.

The Fresh, Tangy Delight of Lemon Blueberry Cheesecake

With a creamy texture, bright lemon flavor, and a blueberry topping, this cheesecake is perfect for any special occasion. Its beautiful presentation and refreshing taste make it an unforgettable dessert that’s sure to impress.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but thaw and drain excess water before adding them to the filling or topping.

How do I keep my cheesecake from cracking?

Allow the cheesecake to cool slowly in the oven and avoid overmixing the batter to prevent air bubbles.

Can I make this cheesecake ahead of time?

Yes, make it a day ahead and store in the refrigerator. Top with blueberries just before serving.

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Conclusion

Lemon Blueberry Cheesecake Slice is a delightful, refreshing dessert with a creamy cheesecake base, bright lemon flavor, and a topping of fresh blueberries. It’s perfect for gatherings or as a special treat, featuring a graham cracker crust and a homemade blueberry topping. Serve chilled to bring out the rich flavors and creamy texture!