HOW TO MAKE LEMON BLUEBERRY CHEESECAKE
These lemon blueberry cheesecake bars have an extremely creamy filling and are cooked on a graham cracker crust. You’ll love the taste of fresh lemon and the silky texture of the cheesecake, plus there are plenty of luscious blueberries and a crunchy crust.
The Lemon Blueberry Cheesecake that comes from this recipe has a tart flavor and a smooth texture. This simple cheesecake recipe begins with a graham cracker crust that is filled with a thick and creamy cheesecake batter that is full of lemon zest and blueberries. After being cooked to perfection, the cheesecake is finished off with homemade blueberry sauce and fresh whipped cream. This indulgent dessert will make everyone go weak in the knees.
THE INGREDIENTS LIST:
THE CRUST INGREDIENTS:
Graham Cracker Crumbs; I used 1 cup.
1 Tbsp.Of Granulated Sugar.
3 Tbsp.Of Unsalted Butter – melted.
THE CHEESECAKE INGREDIENTS:
16-oz.Of soft Cream Cheese – at room temp.
¾ Cup.Of Granulated Sugar.
2 Tbsp.Of Heavy Cream.
4 Tbsp.Of Sour Cream.
1 Tbsp.Of Lemon Zest.
4 Tbsp.Of Fresh Lemon Juice.
3 Large Eggs – at room temp.
1 Large Egg Yolk, at room temp.
2–oz.Of Fresh or Frozen Blueberries.
THE TOPPING INGREDIENTS:
Zest and Juice of a large Lemon.
1 Tbsp.Of Cornstarch.
2 Tbsp.Of Granulated Sugar.
1 Cup.Of Whipped Cream.
THE CRUST PREPARATION:
Prepare a 6-inch springform pan with cooking spray and leave aside. Preheat the oven to 325 degrees Fahrenheit/160 degrees Celsius. In a food processor, pulverize the graham crackers into a fine powder.
In a large bowl, combine the graham crackers, sugar, and melted butter. Press the mixture into the bottom and slightly up the sides of the prepared pan.
Place in the oven and bake for five minutes, or until golden brown. Allow cooling while preparing the filling.
THE CHEESECAKE PREPARATION:
In the bowl of a stand mixer equipped with a paddle attachment, beat the cream cheese for two minutes on medium to high speed. Add the sugar and lemon zest, then beat for an additional 2 minutes.
Mix the heavy cream, sour cream, and lemon juice together until everything is well incorporated. Do not overmix after adding eggs one at a time and mixing until just incorporated. You should have a smooth, lump-free batter. Add half of the blueberries and mix gently.
Fill the prepared pan with the cheesecake batter. Use your finger to gently press down the remaining blueberries until they are barely covered by the batter.
Make a water bath by putting the smaller pan within the larger one; in this case, a 9-by-6-inch cake pan inside a larger roasting pan filled with boiling water up to halfway up the sides of the larger pan.
Bake for 60 to 75 minutes, or until the center of the cheesecake jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for one hour before removing it and allowing it to rest on the counter for 45 minutes to one hour.
Finally, cover with plastic wrap and refrigerate for a minimum of 6 hours or overnight.
THE TOPPING PREPARATION:
In a small dish, combine lemon juice and cornstarch using a whisk. In a medium saucepan, boil the cornstarch slurry, blueberries, granulated sugar, and lemon zest over medium-low heat.
After about 5 minutes, there should be a thick, lovely blueberry glaze around the blueberries, which was created by gently combining all of the ingredients.
Remove from heat and pour into a container; refrigerate for 20 minutes.
Remove the cheesecake from the refrigerator and, using an offset spatula, gradually lift the crust from the sides of the springform pan.
Spoon the cooled blueberry mixture on top and distribute evenly, taking care not to disturb the edges.