Lemon Blueberry Cheesecake (Printer-Friendly Version)
Creamy cheesecake features fresh lemon zest, juicy blueberries, and a tangy lemon blueberry sauce with mint.
# What You'll Need:
→ Cheesecake Base
01 -
2 1/4 cups crushed crackers
02 -
7 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
2 2/3 cups cream cheese, room temperature
04 -
1/2 cup Greek yogurt
05 -
3/4 cup powdered sugar
06 -
2 tablespoons cornstarch
07 -
1 lemon, zest and 1 tablespoon juice
08 -
3 large eggs
09 -
1 teaspoon vanilla extract
10 -
1 cup fresh blueberries
→ Lemon Blueberry Sauce
11 -
2 cups fresh blueberries
12 -
1/4 cup powdered sugar
13 -
1 tablespoon lemon juice
14 -
Fresh mint, optional for garnish
# Steps to Follow:
01 -
Pulse crackers in a food processor until finely ground. Combine with melted butter and blend thoroughly. Press mixture evenly into the base and sides of a foil-wrapped, oven-safe round container. Bake at 356°F for 12 to 15 minutes. Cool completely.
02 -
Whisk together cream cheese and Greek yogurt until smooth. In a separate bowl, mix powdered sugar, cornstarch, and lemon zest, then incorporate into the cream cheese mixture. Blend in eggs, lemon juice, and vanilla extract. Fold in fresh blueberries gently.
03 -
Pour filling evenly over cooled crust. Bake at 284°F for 50 to 55 minutes until edges are set and center jiggles slightly. Allow cheesecake to rest in the oven with door ajar for one hour post baking.
04 -
Combine blueberries, lemon juice, and powdered sugar in a saucepan. Simmer over low heat for 8 minutes, stirring frequently. Strain to remove solids and cool the sauce completely.
05 -
Drizzle cooled lemon blueberry sauce over set cheesecake. Garnish with fresh mint leaves if desired. Refrigerate for at least four hours before serving for optimal texture.
# Additional Tips:
01 -
Avoid overbaking; cheesecake is done when a slight jiggle remains in the center. Cooling in the oven with the door ajar prevents cracking.
02 -
Refrigerate a minimum of four hours for best flavor and texture.