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Lemon Blueberry Cheesecake

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Lemon Blueberry Cheesecake combines a creamy lemon cheesecake on a buttery graham cracker crust with a sweet blueberry topping, making it an irresistible treat for any occasion.

Ingredients

2 cups graham cracker crumbs

¼ cup granulated sugar

8 tablespoons salted butter, melted

¾ cup granulated sugar

¼ cup light brown sugar, packed

2 tablespoons lemon zest

24 ounces cream cheese, room temperature (block style)

⅔ cup sour cream (full fat) or Greek yogurt

3 tablespoons lemon juice (from 1 to 2 lemons)

1 to 2 teaspoons lemon extract (optional)

3 large eggs, room temperature

1 cup blueberries (optional)

1 ½ cups blueberry pie filling

2 cups fresh whipped cream

Lemon slices and/or lemon zest

Instructions

  1. Preheat the oven to 350°F and lightly spray a 9-inch springform pan with nonstick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the springform pan to form a crust, covering the bottom and sides. Bake for 8 to 12 minutes until slightly browned and let cool completely.
  3. Lower the oven temperature to 325°F. Prepare a water bath by placing a folded towel in the bottom of a large roasting pan.
  4. In a mixing bowl, combine granulated sugar, brown sugar, and lemon zest. Beat for 1 to 2 minutes until fragrant.
  5. Gradually add cream cheese, one block at a time, beating until smooth.
  6. Mix in sour cream (or Greek yogurt), lemon juice, and lemon extract (if using). Beat until combined.
  7. Add eggs one at a time, beating just until incorporated.
  8. If using blueberries, fold them into the cheesecake mixture.
  9. Wrap the springform pan in two layers of aluminum foil. Pour the cheesecake mixture into the cooled crust and smooth the top. Tap the pan to release air bubbles.
  10. Place the springform pan in the water bath, ensuring the water reaches halfway up the pan. Bake for 65 to 80 minutes or until the cheesecake has a slight jiggle in the center.
  11. If the cheesecake begins cracking, turn off the oven and leave it in for 60 minutes with the door cracked.
  12. Allow the cheesecake to cool on a rack for 1 hour, then cover and refrigerate for at least 4 hours or overnight.
  13. When ready to serve, remove the cheesecake from the springform pan. Spread blueberry pie filling on top, garnish with whipped cream, lemon zest, or slices, and serve.

Notes

  • For a fresh topping, make a blueberry compote by cooking blueberries, water, sugar, and lemon juice over medium heat for 8-10 minutes.
  • For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs or almond meal.
  • The cheesecake can be made up to 2 days in advance and stored in the refrigerator.
  • Ensure the crust is completely cool before adding the filling to avoid sogginess.
  • If you don't have a springform pan, use a lined regular cake pan for easier removal.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-blueberry-cheesecake/