πŸ«πŸ‹ The Ultimate Lemon Blueberry Cheesecake

The Ultimate Lemon Blueberry Cheesecake is that perfect balance of bright, creamy, and rich β€” sweet blueberries + tangy lemon + velvety cheesecake = absolute showstopper.


πŸ«πŸ‹ The Ultimate Lemon Blueberry Cheesecake

πŸ“ Ingredients

Crust

  • 2 cups graham cracker crumbs
  • Β½ cup melted butter
  • 2 tbsp sugar

Filling

  • 24 oz (3 blocks) cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • ΒΎ cup sour cream
  • Zest of 2 lemons
  • ΒΌ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 Β½ cups fresh blueberries (lightly tossed in 1 tbsp flour)

Blueberry Topping

  • 1 Β½ cups blueberries
  • ΒΌ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch + 1 tbsp water

πŸ‘©β€πŸ³ Directions

1️⃣ Prepare the crust

Mix crumbs, butter, and sugar. Press into a 9-inch springform pan.
Bake at 350Β°F (175Β°C) for 8–10 minutes. Let cool.

2️⃣ Make the filling

Beat cream cheese until smooth (don’t overmix).
Add sugar. Mix in eggs one at a time.
Fold in sour cream, lemon zest, lemon juice, and vanilla.
Gently fold in blueberries.

Pour over crust.

3️⃣ Bake (Water Bath Method β€” Worth It!)

Wrap pan in foil.
Place in a roasting pan and add hot water halfway up the sides.
Bake at 325Β°F (160Β°C) for 55–70 minutes.

Center should still have a slight jiggle.

Turn oven off, crack the door, let sit 1 hour.
Chill at least 4 hours (overnight is best).

4️⃣ Blueberry topping

Simmer blueberries, sugar, and lemon juice 3–4 minutes.
Add cornstarch slurry and cook until thickened.
Cool completely before spreading on cheesecake.


πŸ’‘ Pro Tips for β€œUltimate” Status

  • Use room temp ingredients (no lumps!)
  • Don’t overbeat after adding eggs
  • Chill overnight for clean slices
  • Warm knife in hot water before slicing

This one tastes like it came straight from a high-end bakery in New York City.

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