Lemon Blueberry Bliss Cheesecake

Recipe Introduction: Lemon Blueberry Cheesecake Delight

Quick Hook

Fancy a slice of sunshine on a plate? This lemon blueberry cheesecake is the answer. Honestly, this cheesecake is tart, sweet, and creamy. It's like a party in your mouth.

Brief Overview

Cheesecake has been around for ages, hasn't it? This particular recipe just adds a modern twist with the lemon and blueberry pairing.

It's not super hard to make, but it needs a bit of time and patience, about 5- 6 hours. This homemade cheesecake recipe serves 12.

Perfect for sharing...or not!

Main Benefits

One of the best things? It's packed with flavor and has antioxidants from the blueberries. This easy lemon blueberry cheesecake is perfect for a summer afternoon or any time you want a bit of comfort.

What makes this recipe special is the combination of the tangy lemon and the sweet blueberries, creating a perfect balance.

Graham Cracker Goodness

The base of this delight? That would be a graham cracker crust cheesecake . It brings a perfect crispy texture. It adds an amazing crunch you will love.

Let's see the ingredients you will need to prepare this amazing dessert.

Ingredients for Your Lemon Blueberry Masterpiece

You'll need some basic bits and bobs. Get your hands on some graham crackers for the crust. We are talking about unsalted butter.

Don't forget the sugar, cream cheese, eggs, heavy cream, sour cream, flour, lemon juice, lemon zest, vanilla extract, and of course, those beautiful fresh blueberries.

And don't forget the springform pan cheesecake . It's essential!

Let's talk Blueberry Swirl Cheesecake.

The blueberry swirl gives this blueberry cheesecake an extra wow factor. This is like a culinary hug if you ask me.

For this swirl, you need to heat blueberries, a bit of cornstarch, and lemon juice in a saucepan. The cornstarch will thicken up this blueberry swirl cheesecake perfectly.

Yummy!

Equipment

Grab a springform pan cheesecake . You'll also need a mixing bowl, electric mixer, rubber spatula, measuring cups and spoons, and a baking sheet.

A food processor can be handy for making the graham cracker crumbs. That's all, just the basics.

Baking it real

Remember that slow cooling is key! Leaving the cheesecake in the oven to cool is a must to prevent cracks.

I once tried to rush it and ended up with a cracked mess, not pretty! You can get great result with baked cheesecake recipe if you take care and follow all the steps in the recipe.

Ingredients & Equipment

Alright, let's talk about what you'll need to whip up this dreamy lemon blueberry cheesecake . Don't worry, it's not as scary as it sounds! Trust me, if I can do it, you can too.

Main Players: the Ingredients List

Here's the breakdown. You ready?

• Graham Cracker Crust: 1 ½ cups (150g) graham cracker crumbs, 5 tablespoons (70g) melted butter, and ¼ cup (50g) sugar.
• Cheesecake Filling: 3 (8-ounce/225g) packages of cream cheese (gotta be room temperature!), 1 ½ cups (300g) sugar, 3 large eggs (also room temp, people!), ½ cup (120ml) heavy cream, ¼ cup (60ml) sour cream, 2 tablespoons flour, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla, and 1 ½ cups (180g) fresh blueberries.
• Blueberry Swirl: 1/2 cup (60g) of blueberries, 1 tsp cornstarch and 1 tbsp lemon juice.

When it comes to the cream cheese, quality is key. Go for the full fat stuff. Trust me, it makes all the difference for that creamy texture.

No one wants a grainy lemon cheesecake recipe !

Seasoning Notes: Zest for the Best!

Lemon and blueberries are a match made in heaven! Honestly, that's why this easy lemon blueberry cheesecake recipe is going to blow your mind.

Don't skimp on the lemon zest. It adds a real zing.

If you're feeling adventurous, a pinch of cardamom can really complement the blueberry flavor. Want to substitute? If you don't have sour cream, plain Greek yogurt will do in a pinch! Think: that cheesecake with lemon hint is everything !

Your Cheesecake Toolkit: Equipment Needed

You don't need fancy gadgets for this homemade cheesecake recipe . Here's what you really need:

• A 9 inch springform pan . Seriously, don't skip this. Getting the baked cheesecake recipe out otherwise is a nightmare!
• Mixing bowls.
• An electric mixer (handheld or stand mixer is fine).
• A rubber spatula, for scraping down the sides.
• Measuring cups and spoons, obviously.
• Baking sheet.

If you don't have a springform, and you're determined, you could try a regular cake pan lined with parchment paper.

But I can't promise it'll be pretty! I messed up the first time because of that, and believe me, it was not a pretty graham cracker crust cheesecake .

Cooking Method: The Secret to Lemon Blueberry Cheesecake Bliss

Oh my gosh, are you ready for this? We're diving headfirst into making a lemon blueberry cheesecake that'll knock your socks off! Trust me, I've made a few cheesecakes with lemon in my day, and this one’s a winner.

Forget dry, cracked baked cheesecake recipe nightmares we're aiming for smooth, creamy perfection. I’ll walk you through it step-by-step, just like I would for my best mate.

Prep Steps: Get Your Ducks in a Row

First things first: mise en place! Honestly, it's the key to sanity. Get all your ingredients out and measured. Cream cheese needs to be soft, eggs at room temperature.

This prevents lumps, trust me. We need 1 ½ cups of graham cracker crumbs, and 5 tablespoons of melted butter for the graham cracker crust cheesecake.

Don’t forget the safety dance: keep those fingers away from beaters! This easy lemon blueberry cheesecake journey will be easier with everything ready to go.

step-by-step Process: Baking Magic

1. Crush those graham crackers. Pulse in food processor for the finest crumbs. Now? Get that crust sorted. Mix 1 ½ cups graham cracker crumbs , 5 tablespoons melted butter , and ¼ cup granulated sugar . Press firmly into your springform pan cheesecake . Chill for 1 hour - important !
2. Preheat your oven to 325° F ( 160° C) . This is absolutely critical to get the homemade cheesecake recipe right.
3. Make the blueberry swirl cheesecake . In a pan, combine ½ cup of blueberries , 1 tsp cornstarch , and 1 tbsp lemon juice . Simmer until thick, about 5 mins . Set aside to cool.
4. Beat 3 packages of cream cheese (8 ounces each) with 1 ½ cups sugar until smooth. No lumps allowed.
5. Add 3 large eggs , one at a time. Beat well after each.
6. Stir in ½ cup heavy cream , ¼ cup sour cream , 2 tablespoons lemon juice , 1 tablespoon lemon zest , and 1 teaspoon vanilla extract .
7. Gently mix in 2 tablespoons all-purpose flour .
8. Fold in 1 cup blueberries into the filling, then swirl in your blueberry swirl mixture. Pour into your crust and bake for 60- 75 minutes . The edges should be set, but the centre should wobble slightly.

Pro Tips: Level Up Your Cheesecake Game

Want to avoid the dreaded cheesecake crack? Slow cooling is your best friend. After baking, turn off the oven, crack the door open, and let it cool for 1 hour inside.

Then chill it in the fridge for at least 4 hours , or overnight for extra deliciousness. For the silkiest texture, go for the water bath method.

Wrap your springform pan in foil to stop leaks, place it in a larger baking dish, and fill the dish halfway with hot water.

This helps regulate the temperature and creates a beautifully smooth lemon cheesecake recipe . You've got this, and this dessert recipe will get easier with practice!.

Recipe Notes

Alright, so you're ready to whip up this lemon blueberry cheesecake ! Honestly, it’s easier than you think. Let’s talk tips and tricks.

I remember the first time I tried a homemade cheesecake recipe - I thought it was going to be a disaster, but with a bit of patience, it turned out amazing!

Ace Serving Suggestions!

Got that lemon cheesecake recipe down? Sweet! Now how to serve it? Think posh but simple.

• Plating is key, darlings! A slice of this blueberry cheesecake looks fab on a white plate. A few extra fresh blueberries? Bangin'.
• Complementary sides? A cup of Earl Grey, obvs! Or maybe some Prosecco if you’re feeling fancy. A blueberry swirl cheesecake deserves the best.

Spot-On Storage Tips

Don't want a soggy mess, right? Here's the deal.

• Refrigeration is your friend. Keep that beauty covered, it will last 3-4 days in the fridge, easy peasy.
• Freezing? You can freeze it! But wrap it tight, really tight , in cling film. Thaw in the fridge overnight for best results.
• Reheating? Nah, don’t reheat. Enjoy it cold, straight from the fridge. A baked cheesecake recipe is best cold.

Wicked Variations

Fancy a twist? Why not!

• Dietary tweaks? Go gluten-free! Use gluten-free graham crackers. Easy swap for a graham cracker crust cheesecake .
• Seasonal swap? Peaches instead of blueberries in summer? Yes, please! Or maybe cranberries in winter? How about a cheesecake with lemon and cranberries? Sorted!

Nutrition Nitty Gritty

Let's be real, it's cheesecake. But here's the lowdown.

• Each slice is roughly 450-500 calories. Not bad for a bit of heaven, eh?
• Blueberries are good for you, though! Full of antioxidants. So, you know, balance it out! This easy lemon blueberry cheesecake has some health benefits.

Right, that’s all you need to know. Give this recipe a whirl. I am telling you, It will be amazing! Don't be scared! Go on, get baking that springform pan cheesecake ! You got this, and you are amazing!