Lemon Blueberry Layer Cheesecake

Lemon Blueberry Layer Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the bright flavors of lemon and blueberries. It has a delicious graham cracker crust, a smooth lemon-flavored filling, and a fresh blueberry topping. This cake is perfect for celebrations, special dinners, or just when you crave something sweet and zesty.

Why Make This Recipe

If you’re looking for a dessert that impresses but doesn’t require complex skills, this cheesecake is the answer. It offers a lovely balance of tart and sweet, making it refreshing and satisfying. Plus, it’s a great way to use fresh blueberries during their season. This recipe is perfect for both beginners and experienced bakers who want to create something delicious with minimal hassle.

How to Make Lemon Blueberry Layer Cheesecake

Ingredients:

1 1⁄2 cups (150g) graham cracker crumbs
1⁄4 cup (50g) granulated sugar
6 tbsp (90g) unsalted butter, melted
1 tsp vanilla extract
3 (8 oz) packages cream cheese, softened
1 cup (200g) granulated sugar
1 tsp vanilla extract
3 large eggs
1⁄2 cup (120ml) sour cream
1 tbsp lemon zest
1⁄4 cup (60ml) fresh lemon juice
2 tbsp all-purpose flour (optional)
2 cups fresh blueberries (or frozen, thawed)
1⁄4 cup (50g) granulated sugar
1 tbsp fresh lemon juice
1 tbsp cornstarch (optional, to thicken)

Directions:

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Mix until everything holds together when pressed.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Bake the crust for 8-10 minutes until slightly golden, then let it cool.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add the vanilla extract, lemon zest, and lemon juice; mix until fully combined.
Beat in the eggs one at a time, mixing well after each addition.
Add the sour cream and flour (if using) until the mixture is smooth.
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top.
Bake the cheesecake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake in there with the door slightly ajar for 1 hour to cool gradually.
Let the cheesecake cool completely at room temperature, then refrigerate it for at least 4 hours, or overnight.
In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries soften.
If you want a thicker topping, mix cornstarch with a little cold water and add it to the blueberries. Stir until it thickens.
Remove from heat and let the blueberry topping cool completely.
Once the cheesecake has chilled, take it out of the springform pan and place it on a serving platter.
Spread the cooled blueberry topping evenly over the cheesecake.
Slice and serve the cheesecake chilled.

How to Serve Lemon Blueberry Layer Cheesecake

Serve Lemon Blueberry Layer Cheesecake chilled, ideally after it’s been in the refrigerator for several hours or overnight. You can garnish each slice with extra blueberries and a sprinkle of lemon zest for a pop of color and flavor.

How to Store Lemon Blueberry Layer Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 3-5 days. If you want to enjoy it later, you can freeze the cheesecake for up to 2 months. Be sure to wrap it tightly to prevent freezer burn.

Tips to Make Lemon Blueberry Layer Cheesecake

Soften the Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This helps to avoid lumps in your filling.
Don’t Overmix: When adding the eggs, mix just enough to combine. Overmixing can lead to cracks in your cheesecake.
Rest in the Oven: Leaving the cheesecake in the oven after baking helps it cool slowly, which reduces the chance of cracks.

Variation

For a different flavor, you can substitute the blueberries with other fruits like raspberries or strawberries. You can also add a swirl of lemon curd for an extra zing!

FAQs

1. Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them before using.

2. How long does this cheesecake need to set in the fridge?

It’s best to refrigerate the cheesecake for at least 4 hours, but overnight is preferable for the best texture.

3. Can I make this cheesecake gluten-free?

Yes! You can use gluten-free graham cracker crumbs to make the crust gluten-free.

4. What can I do if my cheesecake cracks?

If it cracks while baking, don’t worry! You can cover it with the blueberry topping, which will disguise any imperfections.

Enjoy making and sharing your Lemon Blueberry Layer Cheesecake!