This silky, sweet and creamy lemon blueberry cheesecake is so delicious! Plus, it’s the best addition to any dessert table! Easy to prepare and beautiful – you will need just 30 minutes to prepare it plus cooking time and have the ultimate summer cheesecake experience! Here is the recipe:
For the crust:
- 2 cups Graham Crackers crumbs
- 7 tablespoons unsalted Butter, melted
- 1/3 cup sugar
- A pinch of Kosher Salt
For the lemon cheesecake filling:
- 8 ounces (3 packages) cream cheese – full fat, at room temperature
- 1 cup sour cream – full fat, at room temperature
- 1 ¼ cups sugar
- 3 large eggs plus 2 egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 3/4 cup lemon juice, freshly squeezed
- 2 teaspoons lemon zest, freshly squeezed
For the blueberry twirl:
- 3/4 cup blueberries, fresh or frozen
- 3 tablespoons sugar
Instructions:
- Preheat oven to 325°F/160°C/Gas Mark 3.
To make the crust:
- Using a blender or food processor, process the graham crackers together with the sugar and salt into fine crumbs. Apply melted butter and mix shortly to incorporate. Press evenly into a lightly greased 9-in. springform pan; leave aside.
To make the lemon cheesecake filling:
- In a medium bowl, using an electric mixer beat together the softened sour cream and cream cheese until smooth. Place sugar and vanilla extract. Mix until smooth, scraping the bottom and sides and of the bowl as needed.
- Apply in the eggs and yolks; whisk until smooth.
- Next, add in the flour, whisking just until incorporated.
- Quickly add the lemon zest and juice, mixing just until it’s combined in the batter.
- Spread filling into prepared crust. Apply blueberry twirl and wrap the bottom of the dish in tin foil (I recommend doing quite a few diligent layers here – no one wants a soggy/wet crust).
- Then, put the cheesecake pan into another larger pan. Now, fill the dish up with hot water to rise ½ way along the cheesecake pan (the water bath will help ensure the cheesecake comes out crack free. Make sure to pour the water in very slowly, as you do not want any of it to splash up and get inside the cheesecake!)
To make the blueberry twirl:
- In a blender or food processor, puree the blueberries until smooth. Press down the puree through a fine mesh strainer, discarding pulp and seeds. Add in the granulated sugar and combine. Spoon the blueberry mixture on top of the cheesecake, a few dollops at a time, and swirl the mix as much or as little as you’d like, using a skewer.
- Apply pan into the oven; bake for 1 hour and 20 minutes. After that, turn off and leave the cheesecake to sit, undisturbed, for additional 45 minutes into the oven, with the door shut. Your cheesecake should be still a little wiggly.
- Next, remove from the oven and run a knife gently around the edge of the cake; allow it sit in the pan for an extra 15 minutes, then cover it loosely with plastic wrap and place in the fridge for at least 5 hours before serving.
Enjoy!