Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake Recipe

For Easter this year I decided to make a cheesecake for dessert.  It had been a long time since I made one but I wanted to make something fun and different for my family.  So I settled on a lemon blueberry cheesecake! And it turned out so creamy and was easy to make!  It is the perfect addition to any dessert table!  This lemon blueberry cheesecake recipe can rival the cheesecakes served at the Cheesecake Factory! That is how much we enjoyed it!  I hope you do too!

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Lemon Blueberry Cheesecake

Keyword: lemon blueberry cheesecake

Ingredients

• 2 cups Graham Cracker Crumbs (crust)
• 1/4 cup Sugar (crust)
• 1/4 tsp Salt (crust)
• 6 tbsp Unsalted Butter, melted (crust)
• 3 8 oz Packages of Full Fat Cream Cheese, softened (cheesecake filling) *I prefer full fat products as reduced fat prodcuts leave an after taste, in my opinion
• 1 cup Full Fat Sour Cream (cheesecake filling)
• 1 cup Granulated Sugar (cheesecake filling)
• 1/2 tbsp Pure Vanilla Extract (cheesecake filling) *again, imitation vanilla extract leaves an after taste
• 3 large Eggs (cheesecake filling)
• 3/4 cup Fresh Lemon Juice (cheesecake filling)
• 2 lemons Zest from Lemons (cheesecake filling)
• 1 cup Blueberries (cheesecake filling)
• 2 tbsp Granulated Sugar (cheesecake filling)

Instructions

• Preheat oven to 325 degrees.  Lightly grease 9" spring form pan and set aside.
• Combine melted butter, graham cracker crumbs, salt and sugar in a small bowl.  Stir until well combined.  
• Pour crumb mixture into greased spring form pan and evenly distribute across the bottom.  Then lightly press the crumbs so they are compacted across the bottom of the pan! I use a ladle to gently press them down.
  
• For the cheesecake filling: beat the softened cream cheese and sour cream util smooth.  Add sugar, vanillas and beat until smooth scraping down the sides of the bowl as needed.  Add eggs, lemon juice and zest. Mix until combined.
  
• In a small bowl, take half of the blueberries (rinsed) and toss with 2 tbsp of sugar until well combined.  Blueberries need to be damp.  Fold into cheesecake filling until just combined. 
  
• Pour filling over pie crust and add additional blueberries on top of the filling.  Some will sink into the filling, that is ok! 
  
• Wrap bottom of pan with ti foil (I did this prior to filling) and place entire pan in a "water bath".  You will need an oven safe pan that will comfortably fit the 9" spring form pan in it to cook.  I used a roasting pan.  And I filled it with hot water so that it was about 2 inches deep. This prevents your cheesecake from drying out and cracking!
• Place the pan in your preheated oven and bake for 1 hour and 20 minutes.  Then turn the oven off and leave the pan inside for another 45 minutes.  With the oven door closed!
• Remove the cheesecake from the oven and the water bath and run a knife around the edge of the cake. Refrigerate for at least 6 hours.  After the first hour or two, cover with plastic wrap.  
• Serve with whip cream and enjoy!!!
  

A couple tips to remember!

• Let your cream cheese sit out for at least an hour.  You will get a smoother consistency when blending with the other ingredients!
• You can use Meyer lemons in place of regular lemons.
• I use full fat products as I feel reduced or fat free products have an aftertaste and don’t give you a nice creamy texture.  But you can decide that for yourself!
• Never, ever bake a cheesecake without a water bath!  The cheesecake comes out super moist and no cracks!  Guaranteed!  Feel free to contact me if you have questions about the water bath.  But I just wrapped the bottom of my pan with aluminum foil, and up the sides prior to placing it in the pan of water!

I hope you enjoy this recipe!  I had a great time playing with the ingredients and getting a new twist a classic dessert!

Check out Babbling with Brooke’s blog.  She is always creating fun and different recipes!

First of all, let me tell you, this 5″ Santoku knife is by far, the best prepping tool I have ever used!  A Pampered Chef product, this is truly a tool no kitchen should be without!

These glass mixing bowls are fabulous!  And there are a set of six 1 cup prep bowls too!      

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