Lemon Blueberry Cheesecake

Servings: 10-12 | Prep Time: 20 minutes | Cook Time: 50 minutes | Chill Time: 4 hours

Calories per slice: Approximately 350-400 calories (depending on portion size)

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Tip:

This Lemon Blueberry Cheesecake is a perfect balance of tart lemon and sweet blueberries, set on a rich, buttery graham cracker crust. The creamy lemon cheesecake filling is light and refreshing, making it a decadent yet not too heavy dessert. It’s a wonderful treat for holidays, special occasions, or when you just want to indulge in a homemade, restaurant-quality dessert!

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Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

• Zest of 1 lemon

• ½ cup sour cream

• ¼ cup fresh lemon juice

For the Blueberry Topping:

• 1 ½ cups fresh blueberries (or frozen, thawed)

• ¼ cup granulated sugar

• 1 tbsp fresh lemon juice

• 1 tsp cornstarch (optional, for thickening)

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Instructions:

1. Prepare the Crust:

1. Preheat your oven to 325°F (165°C).

2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter together until the mixture is well combined and crumbly.

3. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. You can also press it slightly up the sides of the pan for a more defined crust.

4. Bake the crust in the preheated oven for 8-10 minutes or until golden brown. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

2. Add the sugar and beat until combined.

3. Add the eggs, one at a time, mixing after each addition. Be sure not to overmix.

4. Add the vanilla extract, flour, lemon zest, sour cream, and lemon juice, and mix until everything is just combined.

5. Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

1. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set, but the center is still slightly jiggly.

2. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.

3. After it’s cooled to room temperature, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to firm up and set.

4. Prepare the Blueberry Topping:

1. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juice and the mixture starts to bubble, about 5 minutes.

2. If you prefer a thicker sauce, mix the cornstarch with a little cold water to make a slurry, then add it to the blueberry mixture. Cook for an additional 2-3 minutes until it thickens to your desired consistency.

3. Remove from heat and let it cool to room temperature.

5. Serve the Cheesecake:

1. Once the cheesecake has set and the blueberry topping has cooled, pour the blueberry mixture over the top of the cheesecake.

2. Serve chilled, and enjoy the rich, creamy, and tangy flavors of the Lemon Blueberry Cheesecake!

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Tips for Saving Energy:

• Use a toaster oven to bake the crust and cheesecake if you’re making a smaller batch. This will save energy compared to using a full-sized oven.

• Chill the cheesecake overnight instead of using quick-chill methods that consume additional energy.

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Who Should Enjoy This Cheesecake?:

• This Lemon Blueberry Cheesecake is perfect for those who love the refreshing flavor of lemon and the sweetness of blueberries.

• It’s ideal for dessert lovers, special occasions, and anyone looking for a show-stopping dessert to impress guests.

• The creamy cheesecake filling is perfect for those who want a rich yet refreshing dessert that’s not overly heavy.

Who Should Avoid It?:

• People with dairy or gluten sensitivities should substitute the cream cheese and sour cream with dairy-free alternatives, and use gluten-free graham crackers for the crust.

• If you prefer a less sweet dessert, you can reduce the amount of sugar in both the cheesecake filling and the topping.

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Enjoy this Lemon Blueberry Cheesecake, a deliciously smooth and creamy dessert that combines tangy lemon and sweet blueberry flavors for a perfect balance of taste! Perfect for any celebration, it’s sure to be a favorite at your next gathering!