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
