Why Make This Recipe
Lemon Blueberry Cheesecake Cake is a delightful dessert that combines the creamy richness of cheesecake with the fresh flavors of lemon and blueberries. This cake is perfect for any occasion, whether it’s a family gathering, a summer picnic, or just a sweet treat after dinner. The bright, zesty flavors of lemon paired with sweet, juicy blueberries make this cake not only delicious but also visually appealing. Everyone will love the combination of textures and tastes in each slice!
How to Make Lemon Blueberry Cheesecake Cake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- Fresh blueberries for garnish
- Lemon zest for garnish
Directions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- For the crust, mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of your prepared pan.
- For the lemon cheesecake filling, in a large bowl, beat the cream cheese and granulated sugar until smooth. Add the sour cream, mixing well.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract until everything is well combined.
- Pour the cheesecake batter over the crust, smoothing it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
- For the blueberry topping, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Let it cool down.
- Once the cheesecake is completely cooled, spread the blueberry topping over the top.
- Refrigerate the cake for at least 4 hours or overnight to set before serving.
How to Serve Lemon Blueberry Cheesecake Cake
Serve this cake chilled. You can slice it into wedges and create a beautiful presentation by garnishing with fresh blueberries and a sprinkle of lemon zest. It pairs wonderfully with a scoop of whipped cream or a dollop of yogurt for added creaminess.
How to Store Lemon Blueberry Cheesecake Cake
Store any leftover cheesecake cake in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in a freezer-safe container. Thaw them in the refrigerator before serving.
Tips to Make Lemon Blueberry Cheesecake Cake
- Make sure your cream cheese is softened to room temperature to avoid lumps in the batter.
- Don’t skip the cooling step in the oven as it helps prevent cracks on the surface of the cheesecake.
- Feel free to substitute the blueberries with other berries like raspberries or strawberries for a different flavor.
Variation
You can add a swirl of lemon curd throughout the cheesecake for a more intense lemon flavor. Another variation is to use a graham cracker and almond crust for a different taste and texture.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Just make sure to thaw and drain any excess liquid before using them in the topping.
Is there a way to make this recipe gluten-free?
Yes, use gluten-free graham cracker crumbs for the crust to make the entire cake gluten-free.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just make sure to keep it refrigerated until you are ready to serve.
Lemon Blueberry Cheesecake Cake
Ingredients
Method
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese and 1 cup granulated sugar until smooth. Add the sour cream and mix well.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract until everything is combined.
- Pour the cheesecake batter over the crust and smooth it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Combine blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, cornstarch, and water in a small saucepan. Cook over medium heat, stirring until thick and bubbly. Let cool.
- Once the cheesecake is cooled, spread the blueberry topping over it.
- Refrigerate the cake for at least 4 hours or overnight to set.
- Serve chilled, garnished with fresh blueberries and lemon zest.
