The Ultimate Lemon Blueberry Cheesecake

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Introduction:
The Ultimate Lemon Blueberry Cheesecake is a luscious and refreshing dessert that combines the tangy brightness of lemon with the sweetness of fresh blueberries. Featuring a buttery graham cracker crust, creamy lemon cheesecake filling, and a vibrant blueberry topping, this dessert is perfect for any occasion, from summer gatherings to elegant dinner parties. The flavors of zesty lemon and juicy blueberries create the ultimate dessert experience.

D’origine:
Cheesecake has a rich history that dates back to ancient Greece, but the modern version we know today originated in New York. The combination of lemon and blueberry is a popular pairing in desserts due to their complementary flavors. This recipe takes inspiration from traditional New York cheesecake but adds a fresh, fruity twist.

Ingredients (For 12 Servings):

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Lemon Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • ⅓ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

For the Blueberry Topping:

  • 2 cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch (mixed with 1 tablespoon water for thickening)

Optional Ingredients:

  • Extra lemon zest for garnish
  • Whipped cream for serving
  • Mint leaves for garnish

Instructions:

  1. Prepare the Crust:
  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
  • Press the mixture firmly into the bottom of the springform pan to form an even crust.
  • Bake the crust for 10 minutes, then remove and allow it to cool while preparing the filling.
  1. Prepare the Lemon Cheesecake Filling:
  • In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
  • Add the granulated sugar and continue beating until well combined and smooth.
  • Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating.
  • Mix in the lemon zest, fresh lemon juice, vanilla extract, and sour cream until fully incorporated.
  • Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
  1. Bake the Cheesecake:
  • Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
  • Bake the cheesecake at 325°F (163°C) for 60-70 minutes, or until the center is just set and slightly jiggly.
  • Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour inside the oven.
  • After 1 hour, remove the cheesecake from the oven, place it on a cooling rack, and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
  1. Prepare the Blueberry Topping:
  • In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices, about 5-7 minutes.
  • Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 2-3 minutes until the mixture thickens.
  • Remove the blueberry topping from the heat and allow it to cool completely.
  1. Assemble the Cheesecake:
  • Once the cheesecake is fully chilled, remove it from the springform pan.
  • Spoon the cooled blueberry topping over the top of the cheesecake, spreading it evenly.
  • Optionally, garnish with extra lemon zest, whipped cream, or mint leaves for a decorative touch.
  1. Serve:
  • Slice the cheesecake with a sharp knife, wiping the knife between cuts for clean slices.
  • Serve chilled and enjoy!

Tips for Success:

  • Room temperature ingredients: Ensure that the cream cheese, eggs, and sour cream are at room temperature before mixing. This will create a smoother filling and prevent lumps.
  • Water bath: The water bath helps prevent cracks in the cheesecake by providing moisture and even cooking. Make sure the foil around the springform pan is secure to avoid leaks.
  • Chill time: For best results, chill the cheesecake overnight to allow the flavors to meld and the texture to set perfectly.

Recommendation:

The Ultimate Lemon Blueberry Cheesecake pairs wonderfully with a cup of Earl Grey tea or a glass of sparkling wine. This refreshing dessert is perfect for spring and summer, but it’s so delicious, you’ll want to make it year-round. Serve it at special occasions or holidays, and watch it become the star of the dessert table!

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