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Lemon Blueberry Cheesecake

Name: Lemon Blueberry Cheesecake
Prep time: 40 min
Cook time: 70 min
Total time: 650 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs; 0.25 cup granulated sugar; 6.0 tbsp unsalted butter, melted; 24.0 oz cream cheese, softened; 1.0 cup granulated sugar; 1.0 tbsp cornstarch; 0.25 tsp fine sea salt; 0.75 cup sour cream; 3.0 large eggs; 2.0 tbsp finely grated lemon zest; 0.25 cup fresh lemon juice; 1.0 tsp pure vanilla extract; 2.0 cups fresh blueberries; 1.0 tbsp granulated sugar; 1.0 tsp finely grated lemon zest; 1.0 tsp pure vanilla extract

A creamy lemon cheesecake topped with fresh blueberries tossed in lemon sugar. Add the berries just before serving so they stay glossy.

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What it's made of

CheesecakeLemon Cheesecake

CrunchLemon Blueberry Finish

Makes 12 servings Active 1 hr 50 minChill or rest 9 hr 0 minParts 2

Contains milk, egg, wheat, soy (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this cheesecake and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Lemon CheesecakeCheesecake · makes 12 slices

1.5 cupsgraham cracker crumbs (180.0 g)
0.25 cupgranulated sugar (50.0 g)
6.0 tbspunsalted butter, melted (85.0 g)
24.0 ozcream cheese, softened (680.0 g)
1.0 cupgranulated sugar (200.0 g)
1.0 tbspcornstarch (8.0 g)
0.25 tspfine sea salt (1.5 g)
0.75 cupsour cream (180.0 g)
3.0 large eggs (150.0 g)
2.0 tbspfinely grated lemon zest (12.0 g)
0.25 cupfresh lemon juice (60.0 ml)
1.0 tsppure vanilla extract (5.0 ml)

Lemon Blueberry FinishCrunch · makes 12 servings

2.0 cupsfresh blueberries (300.0 g)
1.0 tbspgranulated sugar (12.0 g)
1.0 tspfinely grated lemon zest (2.0 g)
1.0 tsppure vanilla extract (5.0 ml)

Method

1. Lemon Cheesecakefull recipe

Heat the oven to 350°F (175°C). Stir the crumbs, 1/4 cup sugar and melted butter together and press over the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes and cool. Wrap the outside of the pan in two layers of heavy foil.
Lower the oven to 325°F (165°C). Beat the cream cheese smooth, beat in the sugar, cornstarch and salt, then the sour cream.
Add the eggs one at a time on low, then the zest, juice and vanilla.
Pour the filling over the crust. Set the pan in a roasting pan and add hot water halfway up the sides. Bake at 325°F (165°C) for 65 to 75 minutes until the edges are set and the center 2 inches wobble like gelatin (150°F, 65°C, in the center).
Turn the oven off, crack the door and leave the cheesecake 1 hour. Lift out of the water, run a thin knife around the edge and cool to room temperature, then refrigerate at least 8 hours.

2. Lemon Blueberry Finishfull recipe

Rinse and dry the blueberries.
Rub the sugar and lemon zest together with your fingertips until fragrant, then stir in the vanilla.
Toss the berries with the lemon sugar.
Spoon over the dessert just before serving.

3. Put it together

Make the Lemon Cheesecake and chill it overnight; a cheesecake slices cleanly only when fully cold.
Scatter the Lemon Blueberry Finish over the top just before serving so it stays crisp.