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Desserts
Lemon Blueberry Cheesecake
By Isabella Quinn
This lemon blueberry cheesecake features a harmonious blend of tangy lemon and sweet blueberries, creating a creamy and intense dessert experience. The classic Graham cracker base supports a velvety cheesecake filling enriched with lemon zest and juice. Finished with a homemade blueberry sauce, this cheesecake is perfect for celebrations or special occasions, offering a delightful balance of flavors and textures that will impress any cheesecake lover.
0(0)
95 min totalIngredients
Servings
4
- •450 g blueberries (fresh or frozen)
- •90 g sugar
- •3 tsp cornstarch
- •3 tsp lemon juice
- •220 g Graham Crackers / Digestive Biscuits (or similar)
- •5 tbsp unsalted butter (melted)
- •0.5 tsp salt
- •900 g cream cheese (approximately 4 packages, at room temperature)
- •250 g granulated sugar
- •2 lemons zest only
- •220 g sour cream (at room temperature)
- •4 eggs at room temperature
- •4 tbsp lemon juice
- •1 tsp vanilla extract (or vanilla essence)
- •200 ml whipping cream (cold)
- •2 tbsp icing sugar
- •1 lemon sliced and quartered
- •0 lemon zest (to finish)
Instructions
- 1
Place the blueberries, sugar, cornstarch, and lemon juice in a saucepan and cook over medium heat until thickened, resembling a loose jam.
- 2
Remove the sauce from heat and let it cool completely. Divide it in two: one half for the filling and the other half for topping.
