Zesty Lemon Blueberry Dream Cheesecake
Table of Contents
Recipe Introduction
Quick Hook: Craving a Zesty Treat?
Ever feel like you need a dessert that's both comforting and bright? Then, this lemon blueberry cheesecake recipe is exactly what you are looking for.
It has a creamy texture with bursts of fresh blueberries. Honestly, it's like sunshine on a plate.
Brief Overview: A Classic with a Twist
This blueberry lemon cheesecake is based on the classic new york cheesecake recipe . It adds a tangy twist to the classic dessert.
It isn't too hard to make. You’ll need about 3 hours, including chilling time. This cheesecake recipe makes 12 servings.
Perfect for sharing… or not!
Main Benefits: Sunshine in Every Bite
One of the best things about this dessert is the lemon. It gives you a dose of vitamin C, you know? Serve this at your next garden party.
This homemade cheesecake is special because it balances sweet and tart perfectly.
It's a baked cheesecake , so there's no fussing with gelatin. Let’s get baking! You'll need a springform pan cheesecake for this one.
The ingredients are super simple. First, you need graham crackers for the crust. In Britain these might be called Digestive Biscuits.
I actually used gluten-free one time, and it worked perfectly fine! I made the crust by combining graham cracker crumbs, sugar, and melted butter.
I pressed that into the bottom of the springform pan and then baked it for like 8 minutes at 350° F ( 175° C) .
Let it cool completely while you are working on the filling.
For the filling you need cream cheese (full fat, obviously!), sugar, vanilla, heavy cream, eggs, lemon juice, lemon zest, and blueberries.
That's it! I like to use fresh blueberries, but you can use frozen ones if you have to. Just don't thaw them first!
You know what's funny? One time, I forgot to zest the lemon before juicing it. Total disaster. Trust me, zest first!
This easy cheesecake recipe is a breeze once you get the hang of it. If you follow this best cheesecake recipe , you’ll have a perfect dessert every time. Enjoy!
Ingredients & Equipment: Let's Get Baking!
Alright, let's dive into the ingredients for this smashing lemon blueberry cheesecake recipe . Honestly, it's easier than you think. Don't be scared!
Main Ingredients for a Blueberry Lemon Cheesecake
This blueberry lemon cheesecake is going to be glorious.
- Crust: 1 ½ cups (150g) Graham Cracker Crumbs, ¼ cup (50g) Granulated Sugar, 6 tablespoons (85g) Unsalted Butter. For the crust, use good quality crackers. I sometimes sneak in a little cinnamon.
- Filling: 32 ounces (900g) Cream Cheese, 1 ½ cups (300g) Granulated Sugar, 2 teaspoons Vanilla Extract, ¼ cup (60ml) Heavy Cream, 3 Large Eggs, 2 Large Egg Yolks, ¼ cup (60ml) Fresh Lemon Juice, 2 tablespoons Lemon Zest, 1 cup (150g) Fresh Blueberries. Make sure your cream cheese is properly softened. It's the key to a smooth lemon cheesecake recipe . I buy the Philadelphia kind, chef's kiss .
That's all you need for our homemade cheesecake .
Seasoning Notes: The Secret Sauce!
Lemon and blueberries are a match made in heaven, you know? A little zest amplifies everything.
- Spice Combo: Lemon zest and vanilla are your best friends here.
- Flavor Boosters: Don't skimp on the lemon juice. It gives that zing!
- Substitutions: No fresh blueberries? Frozen will do in a pinch.
This easy cheesecake recipe needs its zing.
Essential Equipment for Your Cheesecake Masterpiece
You don't need a fancy kitchen to make the best cheesecake recipe .
- Must Haves: 9 inch Springform Pan , Mixing Bowls, Electric Mixer (hand mixer works too), Rubber Spatula, Measuring Cups and Spoons, Zester.
- Household Hacks: No springform? A regular cake tin lined with parchment will kinda work, but invest in a proper pan. It's worth it for an authentic springform pan cheesecake experience.
Making a baked cheesecake is an art. Enjoy the process! Making a new york cheesecake recipe version needs some love and patience. Let's bake this blueberry cheesecake .
Zesty Lemon Blueberry Dream Cheesecake: Let's Bake!
Honestly, who can resist a slice of cheesecake recipe ? But what if we kicked it up a notch? What about a lemon blueberry cheesecake recipe ? This ain’t your plain Jane cheesecake, this is a Zesty Lemon Blueberry Dream Cheesecake ! It's tangy, sweet, and totally divine.
So, grab your apron, and let's get baking. It’s not the easiest cheesecake recipe , but trust me, it's worth it! This new york cheesecake recipe variation will wow everyone.
Prep Like a Pro: Mise en Place for Cheesecake Success
First, the boring but essential bit: getting organized. Measure out all your ingredients before you start. It will save you so much time.
This is the mise en place . Especially make sure that the cream cheese is properly softened. I’m talking properly! Seriously, room temperature is key here.
An hour should do it! I remember once, I was impatient, and it was a total lump fest. Don't be like me.
Also, give your springform pan cheesecake a good greasing. It’s vital!
step-by-step to Cheesecake Heaven
Right then, let's get baking!
- Crush those Graham Crackers and combine with ¼ cup (50g) Granulated Sugar and 6 tablespoons (85g) melted Unsalted Butter . Press into your pan and bake at 350° F ( 175° C) for 8- 10 minutes . Let it cool!
- Beat 32 ounces (900g) of softened Cream Cheese and 1 ½ cups (300g) of Granulated Sugar until smooth as silk.
- Mix in 2 teaspoons Vanilla Extract and ¼ cup (60ml) of Heavy Cream .
- Beat in 3 Large Eggs and 2 Large Egg Yolks . Mix gently.
- Stir in ¼ cup (60ml) of Fresh Lemon Juice and 2 tablespoons Lemon Zest .
- Fold in 1 cup (150g) Fresh Blueberries .
Now, pour that beauty over your cooled crust. If you're brave, use a water bath! Wrap your pan in foil, sit it in a roasting tin, and fill it with hot water half way.
Bake at 325° F ( 160° C) for 60- 75 minutes . The middle should still wobble a little. Turn off the oven, crack the door, and let it cool for an hour.
Then chill for at least four hours...or overnight.
Pro Tips: Unlock the Secrets of a Perfect Cheesecake
Don't overmix the filling! I can't stress this enough. It causes cracks. Use room temperature ingredients! Seriously, it's not optional. A blueberry lemon cheesecake can be the best cheesecake recipe with this one step.
If you're making it in advance, just leave it covered in the fridge. Honestly, everyone loves the taste of this homemade cheesecake .
A baked cheesecake such as this lemon blueberry version is always a winner.
This blueberry cheesecake is going to be the star of any dessert table. What are you waiting for? Go bake!
Recipe Notes for Your Zesty Lemon Blueberry Dream Cheesecake
Okay, let's talk about how to make this lemon blueberry cheesecake recipe a total triumph. This isn't just any cheesecake recipe ; this is a homemade cheesecake dream! We'll go through a few things that will help you reach dessert perfection.
Honestly, there are some really simple steps but they make a difference, you know?
Serving Like a Pro
This blueberry lemon cheesecake is so pretty, let's show it off! I love a simple plating. A slice on a white plate, maybe a few extra fresh blueberries scattered around.
Boom! For a bit of extra pizzazz, try a dollop of whipped cream or crème fraîche. Seriously, it takes things to the next level.
And a glass of chilled Moscato or dessert wine alongside? Chef's kiss!
Storing Your Masterpiece
So, you've made this baked cheesecake . Now what? First, let it cool completely, then cover it well with plastic wrap or pop it into an airtight container.
It’ll happily hang out in the fridge for up to 5 days. Freezing? Yeah, you can do that! Wrap it tightly (multiple layers are your friend here) and it'll be good for about 2-3 months.
When you're ready to eat, let it thaw in the fridge overnight.
Tweak It to Your Taste
Want to switch things up with this easy cheesecake recipe ? Easy peasy. For a gluten-free version, grab gluten-free graham crackers for the crust.
Boom, done! If you're feeling adventurous, swap out the lemon for lime or orange. Also, don't be afraid to try different fruits!
Nutrition Scoop
Alright, let's break down the basics of your new york cheesecake recipe . Each slice is roughly in the 450-500 calorie range.
You also get about 8g of protein, 35g of fat, 35g of carbs, and 25g of sugar. Please remember, these are estimates.
So, are you ready to dive into making the best cheesecake recipe ever? You totally got this! Don't stress, have fun, and enjoy every single bite of this springform pan cheesecake magic.
And don't forget to tell everyone you were the mastermind behind this blueberry cheesecake .
Frequently Asked Questions
Why did my lemon blueberry cheesecake crack? Is it still safe to eat?
Cracks in your lemon blueberry cheesecake recipe can be caused by several things, like overmixing the batter (introducing too much air) or baking it at too high a temperature. Don't fret; it's still perfectly safe to eat!
To prevent cracks next time, try a water bath, which ensures even baking, or cooling the cheesecake gradually in the oven after baking. A cracked cheesecake can be just as delicious, especially if you cover it up with a generous serving of lemon blueberry topping.
Can I make this lemon blueberry cheesecake recipe ahead of time, like a day or two before serving?
Absolutely! In fact, this Zesty Lemon Blueberry Dream Cheesecake is even better the next day. The flavors have more time to meld together. Just be sure to cool it completely, wrap it tightly in plastic wrap, and store it in the refrigerator. It can easily be made 2-3 days in advance.
I don't have fresh blueberries; can I use frozen ones in this cheesecake recipe?
Yes, you can substitute frozen blueberries for fresh, but with a slight caveat! If using them in the filling, don't thaw them beforehand, as they'll release moisture and turn your cheesecake batter purple. Add them to the batter while still frozen.
For the optional lemon blueberry topping, frozen blueberries are great, as they break down nicely to create that lovely sauce.
Help! My cream cheese is still a bit lumpy. How can I get a smooth cheesecake filling?
Room temperature cream cheese is key to a smooth filling, a tip straight from the Great British Baking Show playbook! If it's still lumpy, try beating it on low speed with an electric mixer for a longer period. You can also try warming it very gently in the microwave for a few seconds, but be careful not to melt it!
Overmixing after adding the eggs can cause other problems, so make sure your cream cheese is smooth before you add the eggs.
Is there a gluten-free version of this lemon blueberry cheesecake recipe?
You bet! To make this Lemon Blueberry Dream Cheesecake gluten-free, simply swap out the graham cracker crust for a gluten-free alternative. You can use gluten-free graham crackers or even make a crust from almond flour and butter.
The rest of the ingredients in the filling are naturally gluten-free, so you're good to go!
How should I store leftover lemon blueberry cheesecake?
Leftovers? If you're lucky enough to have any, store them in the refrigerator, tightly wrapped in plastic wrap or in an airtight container. It will stay fresh for up to 5 days. For longer storage, you can freeze slices of the cheesecake individually wrapped. Just thaw them in the refrigerator before enjoying.
Zesty Lemon Blueberry Dream Cheesecake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 475 |
|---|---|
| Fat | 35g |
| Fiber | 2g |