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Lemon Blueberry Cheesecake Delight

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A refreshing dessert capturing the essence of summer with creamy texture, crunchy crust, and vibrant blueberries.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 cups fresh blueberries
  • 1/4 cup sugar (for blueberries)
  • 1 tbsp lemon juice (for blueberries)
  • 1 tsp cornstarch (optional, for thickening)

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Firmly press this mixture into a 9×9-inch pan. Bake for 8-10 minutes, or until it turns golden. Allow to cool completely.
  2. Beat the softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract, lemon zest, and lemon juice, mixing until well combined. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  3. Spread the creamy filling evenly over the cooled crust. Cover the pan and chill in the refrigerator for at least 30 minutes to firm up.
  4. Combine fresh blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat, gently stirring until the berries begin to burst and the mixture thickens. If desired, mix cornstarch with a little cold water and add to thicken further. Allow to cool.
  5. Spoon the blueberry topping over the cheesecake. Cover and refrigerate for at least 4 hours or overnight to fully set.

Notes

Use fresh, ripe blueberries for the best taste. Ensure cream cheese is fully softened for smooth filling.

Nutrition

Find it online: https://yummyfirst.com/lemon-blueberry-cheesecake-bliss/