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Lemon Blueberry Cheesecake Delight

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A stunning dessert featuring creamy cheesecake, vibrant lemongrass, and sweet 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. Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture looks like wet sand. Press this mixture firmly into the bottom of a 9×9-inch pan and bake for 8 to 10 minutes. Allow cooling.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the vanilla extract, lemon zest, and lemon juice. In another bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
  3. Assemble the Cheesecake: Spread the cheesecake mixture evenly over the cooled crust, smoothing the top with a spatula. Chill in the refrigerator for at least 30 minutes.
  4. Prepare the Blueberry Topping: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst. If desired, add cornstarch mixture to thicken.
  5. Final Assembly: Spoon the blueberry topping over the cheesecake. Cover and set in the refrigerator for at least 4 hours, or overnight.

Notes

For a lemony flavor, add more lemon zest. Store leftover cheesecake in an airtight container for up to five days.

Nutrition

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