Why You’ll Love This Recipe
This cheesecake is not only delicious but visually stunning with its vibrant blueberry topping. It’s rich and creamy, with the tang of lemon cutting through the sweetness. The buttery crust provides a satisfying crunch, making each bite a perfect blend of flavors and textures. It’s perfect for special occasions or as a sweet treat anytime.
Ingredients
For the Crust:
- Crushed crackers
- Unsalted butter
For the Filling and Sauce:
- Cream cheese
- Greek yogurt
- Powdered sugar
- Cornstarch
- Lemon (zest and juice)
- Eggs
- Vanilla extract
- Fresh blueberries
- Mint (optional garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust:
Crush the crackers and mix them with melted butter. Press the mixture into the bottom of a round baking pan. - Make the Filling:
Beat cream cheese, Greek yogurt, powdered sugar, cornstarch, lemon zest, lemon juice, eggs, and vanilla extract until smooth. Pour the mixture over the crust. - Bake the Cheesecake:
Bake at 350°F for about 50 minutes, or until the cheesecake is set and lightly golden on top. - Prepare the Blueberry Sauce:
In a saucepan, cook fresh blueberries with sugar and a bit of lemon juice until they release their juices and thicken. - Assemble and Chill:
Let the cheesecake cool, then top it with the blueberry sauce. Chill for a few hours before serving.
Servings and Timing
- Servings: 10-12
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes (plus chilling time)
Variations
- Crust alternative: Use graham crackers or gluten-free crackers for the crust.
- Different fruit toppings: Swap blueberries for strawberries or raspberries for a different fruity twist.
Storage/Reheating
- Storage: Store the cheesecake in the refrigerator for up to 3-4 days.
- Freezing: This cheesecake can be frozen for up to 1 month. Thaw before serving.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well in the topping, but make sure to thaw and drain them first to avoid excess liquid.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance and stored in the fridge until ready to serve.
How can I prevent cracks in my cheesecake?
Make sure to mix the filling gently and avoid overbaking the cheesecake. Adding cornstarch to the filling helps prevent cracks as well.
Can I make this cheesecake without the yogurt?
Yes, you can substitute the yogurt with sour cream or simply use more cream cheese for a richer filling.
Can I use a different crust?
Certainly! You can experiment with a graham cracker crust, an almond flour crust for a gluten-free option, or even a cookie crust.
Conclusion
This lemon blueberry cheesecake is the perfect blend of tangy lemon, sweet blueberries, and creamy texture. It’s not only a delicious dessert but also an impressive centerpiece for any gathering. Whether you’re serving it for a special occasion or just as a treat, this cheesecake is sure to delight!
Print
Lemon Blueberry Cheesecake
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 10-12 servings
- Diet: Vegetarian
Description
This creamy Lemon Blueberry Cheesecake features a smooth, tangy lemon filling with a buttery cracker crust and a luscious blueberry sauce topping. The combination of fresh lemon and blueberries offers the perfect balance of sweetness and tartness, making it an unforgettable dessert for any occasion.
Ingredients
For the Crust:
Crushed crackers
Unsalted butter
For the Filling and Sauce:
Cream cheese
Greek yogurt
Powdered sugar
Cornstarch
Lemon (zest and juice)
Eggs
Vanilla extract
Fresh blueberries
Mint (optional garnish)
Instructions
-
Prepare the Crust:
Crush the crackers and mix them with melted butter. Press the mixture into the bottom of a round baking pan. -
Make the Filling:
Beat cream cheese, Greek yogurt, powdered sugar, cornstarch, lemon zest, lemon juice, eggs, and vanilla extract until smooth. Pour the mixture over the crust. -
Bake the Cheesecake:
Bake at 350°F for about 50 minutes, or until the cheesecake is set and lightly golden on top. -
Prepare the Blueberry Sauce:
In a saucepan, cook fresh blueberries with sugar and a bit of lemon juice until they release their juices and thicken. -
Assemble and Chill:
Let the cheesecake cool, then top it with the blueberry sauce. Chill for a few hours before serving.
Notes
Crust Alternative: Use graham crackers or gluten-free crackers for the crust.
Different Fruit Toppings: Swap blueberries for strawberries, raspberries, or other fruit for a delicious variation.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
