Description
A creamy cheesecake with a tangy lemon twist and sweet blueberry topping, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1/4 cup blueberry jam or preserves
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for glaze)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter; press firmly into bottom of pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in lemon juice, lemon zest, and vanilla.
- Pour filling over crust. Bake for 45-50 minutes or until center is almost set. Turn off oven, leave cheesecake inside with door slightly open for 1 hour.
- Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For blueberry topping: In a small saucepan, combine blueberries and jam. Cook over medium heat until blueberries burst, about 5 minutes. Stir in cornstarch slurry; cook until thickened. Let cool.
- Spread blueberry topping over chilled cheesecake. Refrigerate for 30 minutes before serving.
Notes
You can customize the seasonings to taste. For a stronger lemon flavor, add more zest.