Lemon Blueberry Cheesecake (Ready-to-Print Version)
A creamy cheesecake with fresh lemon and blueberries, offering a rich and tangy flavor combination.
# What You’ll Need:
→ Cheesecake Base
01 -
2 1/4 cups crushed crackers
02 -
7 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
2 2/3 cups cream cheese, softened
04 -
1/2 cup Greek yogurt
05 -
3/4 cup powdered sugar
06 -
2 tablespoons cornstarch
07 -
Zest of 1 lemon
08 -
1 tablespoon fresh lemon juice
09 -
3 large eggs
10 -
1 teaspoon vanilla extract
11 -
1 cup fresh blueberries
→ Lemon Blueberry Sauce
12 -
2 cups fresh blueberries
13 -
1/4 cup powdered sugar
14 -
1 tablespoon fresh lemon juice
15 -
Mint leaves, optional for garnish
# Step-by-Step Guide:
01 -
Process crackers into fine crumbs. Combine with melted butter. Press mixture evenly onto base and sides of a foil-lined 9-inch springform pan. Bake at 356°F (180°C) for 12-15 minutes. Allow to cool completely.
02 -
Blend cream cheese and Greek yogurt until smooth. In a separate bowl, mix powdered sugar, cornstarch, and lemon zest; incorporate into cream cheese mixture. Add eggs, lemon juice, and vanilla extract, stirring until combined. Gently fold in blueberries.
03 -
Pour filling into cooled crust. Bake at 284°F (140°C) for 50-55 minutes until edges are set and center slightly jiggles. Allow to cool, then refrigerate for at least 4 hours.
04 -
Combine blueberries, powdered sugar, and lemon juice in a saucepan. Simmer over low heat for 8 minutes, stirring occasionally. Strain to remove solids and cool.
05 -
Pour cooled sauce over chilled cheesecake. Garnish with fresh mint leaves if desired. Serve chilled.
# Handy Tips:
01 -
Avoid overbaking; cheesecake is done when center jiggles slightly. Let rest in turned-off oven with door ajar for 1 hour before chilling.
02 -
Refrigerate for at least 4 hours to achieve optimal texture and flavor.