Lemon Blueberry Layer Cheesecake

Lemon Blueberry Layer Cheesecake

Lemon Blueberry Layer Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the vibrant flavors of fresh blueberries and zesty lemon. This show-stopping dessert features a buttery graham cracker crust, a luscious cream cheese filling, and a glossy blueberry topping that bursts with flavor. It’s perfect for any occasion, from summer gatherings to holiday feasts. Making this cheesecake is not only satisfying but also easy, particularly with this step-by-step recipe!

Why You’ll Love This Recipe

This Lemon Blueberry Layer Cheesecake is a treat you’ll want to make again and again! Its straightforward prep makes it accessible for both novice and experienced bakers. Using minimal ingredients, this recipe yields a rich and fruity dessert that’s sure to wow family and friends. The combination of creamy filling and tart blueberries creates a harmonious balance between sweet and tangy, making it a refreshing choice for any occasion.

Ingredients for Lemon Blueberry Layer Cheesecake

• 1 1⁄2 cups (150g) graham cracker crumbs: These add a delightful crunch and sweetness to the crust.
• 1⁄4 cup (50g) granulated sugar: A touch of sweetness that complements the tartness of the lemon and blueberries.
• 6 tbsp (90g) unsalted butter, melted: This helps bind the crust together, giving it a rich flavor.
• 1 tsp vanilla extract: Adds depth and sweetness to the crust.
• 3 (8 oz) packages cream cheese, softened: Forms the creamy base of the cheesecake.
• 1 cup (200g) granulated sugar: Sweetens the cheesecake filling perfectly.
• 1 tsp vanilla extract: Enhances the overall flavor profile.
• 3 large eggs: Provides structure and creaminess to the filling.
• 1⁄2 cup (120ml) sour cream: Adds tanginess and creaminess.
• 1 tbsp lemon zest: Infuses the cheesecake with fresh lemon flavor.
• 1⁄4 cup (60ml) fresh lemon juice: Brightens the cheesecake and balances the sweetness.
• 2 tbsp all-purpose flour (optional): Helps to firm up the filling, making it denser.
• 2 cups fresh blueberries (or frozen, thawed): The star of the topping, bursting with juicy flavor.
• 1⁄4 cup (50g) granulated sugar: Sweetens the blueberry topping.
• 1 tbsp fresh lemon juice: Enhances the blueberry flavor with a zesty kick.
• 1 tbsp cornstarch (optional): Can be used to thicken the blueberry topping for a luscious texture.

Step-by-Step Directions

Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.

Step 2: Make the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir in the vanilla extract until the mixture is well combined. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes until lightly golden, then let it cool completely.

Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the vanilla extract first, and then the eggs one at a time, mixing well after each addition. Incorporate the sour cream, lemon zest, and lemon juice into the mixture. If you desire a firmer cheesecake, stir in the flour as well. Pour this cream cheese mixture into the cooled crust.

Step 4: Bake the Cheesecake
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for about an hour. After cooling, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 5: Make the Blueberry Topping
While the cheesecake cools, prepare the blueberry topping. In a saucepan, mix the blueberries, sugar, and lemon juice, cooking over medium heat. Stir occasionally until the blueberries burst and the mixture thickens slightly (about 5-7 minutes). To achieve a thicker topping, dissolve cornstarch in a little water and stir it into the mixture, simmering for an additional 2-3 minutes. Remove from heat and let it cool completely.

Step 6: Assemble the Cheesecake
Once the cheesecake is fully chilled, spread the blueberry topping evenly over the cheesecake. Slice and serve chilled!

Tips & Tricks

• For a smoother filling, ensure your cream cheese is softened adequately. You can leave it at room temperature for about an hour before starting the recipe.
• Experiment with different toppings like fresh strawberries or a raspberry compote for a twist on the classic blueberry.
• You can add a layer of lemon curd between the cheesecake and the blueberry topping for an extra zing.
• If you’d like to make this dessert in individual servings, consider using muffin tins lined with cupcake liners for mini cheesecakes.
• Remember to cool the cheesecake slowly in the oven to prevent cracks on the surface.

Serving Suggestions & Pairings

Serve your Lemon Blueberry Layer Cheesecake chilled, garnished with fresh mint leaves for a pop of color. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. For a drink pairing, consider serving it with iced tea, lemonade, or even a lighter sparkling beverage to balance the richness of the cheesecake.

Nutritional Information

While indulging in Lemon Blueberry Layer Cheesecake, it’s essential to be mindful of portion sizes. A typical slice may contain approximately 350 calories, depending on serving size and ingredients used. It’s balanced with protein from cream cheese and eggs but has a fair amount of sugar. Enjoy it as a rare treat!

Storing Tips & Variations for Lemon Blueberry Layer Cheesecake

To store your leftover cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It should stay fresh for up to 5 days. For longer storage, consider freezing individual slices wrapped in plastic wrap and then foil, which can last for about 3 months. Thaw in the fridge before serving.

For variations, you might try adding different flavors to the filling, like almond or coconut extract. You could also introduce a chocolate element by creating a chocolate ganache topping, adding a unique twist on this classic dessert.

Conclusion for Lemon Blueberry Layer Cheesecake

Now that you have this delightful Lemon Blueberry Layer Cheesecake recipe, it’s time to whip up your own! This treat is certain to impress anyone lucky enough to indulge. Its creamy texture and burst of fruit flavor make it a perfect ending to any meal. Try it today, and experience the joy of homemade cheesecake!

FAQs

1. Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe! Just be sure to thaw them and drain any excess liquid before making the topping.

2. How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools.

3. Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made up to two days in advance, allowing the flavors to meld beautifully.

4. Is it necessary to use a springform pan?
While a springform pan is ideal for easy removal, you can use a regular cake pan. Just be careful when serving so you don’t damage the cake.

5. What should I do if my cheesecake cracks?
Cracks can happen; if they do, you can cover them with your blueberry topping for a beautiful finish. Cooling the cheesecake slowly in the oven can help minimize cracks.

Lemon Blueberry Layer Cheesecake

A delightful dessert combining creamy cheesecake with fresh blueberries and zesty lemon, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups 1 1⁄2 cups (150g) graham cracker crumbs Adds crunch and sweetness to the crust.
• 0.25 cups 1⁄4 cup (50g) granulated sugar A touch of sweetness for the crust.
• 6 tbsp 6 tbsp (90g) unsalted butter, melted Binds the crust together.
• 1 tsp 1 tsp vanilla extract Adds flavor to the crust.

For the cheesecake filling

• 3 packages 3 (8 oz) packages cream cheese, softened Forms the creamy base of the cheesecake.
• 1 cup 1 cup (200g) granulated sugar Sweetens the cheesecake filling.
• 1 tsp 1 tsp vanilla extract Enhances the overall flavor.
• 3 large 3 large eggs Provides structure and creaminess.
• 0.5 cups 1⁄2 cup (120ml) sour cream Adds tanginess and creaminess.
• 1 tbsp 1 tbsp lemon zest Infuses the cheesecake with lemon flavor.
• 0.25 cups 1⁄4 cup (60ml) fresh lemon juice Balances the sweetness.
• 2 tbsp 2 tbsp all-purpose flour (optional) Helps to firm up the filling.

For the blueberry topping

• 2 cups 2 cups fresh blueberries (or frozen, thawed) The star of the topping.
• 0.25 cups 1⁄4 cup (50g) granulated sugar Sweetens the blueberry topping.
• 1 tbsp 1 tbsp fresh lemon juice Enhances blueberry flavor.
• 1 tbsp 1 tbsp cornstarch (optional) To thicken the blueberry topping.

Method

 

Preparation

1. Preheat your oven to 325°F (163°C).
2. Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.

Make the Crust

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Stir in the vanilla extract until well combined.
3. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
4. Bake for 8-10 minutes until lightly golden, then let it cool completely.

Prepare the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the vanilla extract, then the eggs one at a time, mixing well after each addition.
3. Incorporate the sour cream, lemon zest, and lemon juice into the mixture.
4. If you desire a firmer cheesecake, stir in the flour as well.
5. Pour this cream cheese mixture into the cooled crust.

Bake the Cheesecake

1. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven for about an hour.
3. Transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.

Make the Blueberry Topping

1. In a saucepan, mix the blueberries, sugar, and lemon juice over medium heat.
2. Cook and stir occasionally until the blueberries burst and the mixture thickens slightly (about 5-7 minutes).
3. For a thicker topping, dissolve the cornstarch in a little water and stir it into the mixture, simmering for an additional 2-3 minutes.
4. Remove from heat and let it cool completely.

Assemble the Cheesecake

1. Once the cheesecake is fully chilled, spread the blueberry topping evenly over the cheesecake.
2. Slice and serve chilled!

Notes

For a smoother filling, ensure your cream cheese is softened adequately. Experiment with different toppings like fresh strawberries or a raspberry compote for a twist on the classic blueberry. Consider layering lemon curd for an extra zing. For mini cheesecakes, use muffin tins lined with cupcake liners.