Blueberry Lemon Cheesecake

Discover the zest of summer with our Blueberry Lemon Cheesecake, a creamy delicacy with bursts of berry and citrus, capped with a tart lemon glaze.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

For the First Lemon Cheese Cream Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 large eggs

For the Blueberry Layer:

1 cup blueberries, fresh or frozen

2 tablespoons granulated sugar

1 tablespoon cornstarch

1/4 cup water

For the Second Lemon Cheese Cream Layer:

Repeat the First Lemon Cheese Cream Layer

For the Lemon Glaze:

1/2 cup lemon juice

1 teaspoon lemon zest

1/4 cup granulated sugar

1 tablespoon cornstarch, dissolved in 2 tablespoons water

For the Garnish:

Whipped cream

Fresh blueberries

Lemon slices

Edible flowers or mint leaves

Directions:

For the Crust:

Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and chill.

For the First Lemon Cheese Cream Layer:

2. Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla. Mix in eggs one at a time.

For the Blueberry Layer:

3. Cook blueberries with sugar, cornstarch, and water until thickened. Let cool.

For the Second Lemon Cheese Cream Layer:

4. Carefully spread over the first layer in the pan.

For the Lemon Glaze:

5. Heat lemon juice and zest. Add sugar and dissolved cornstarch. Stir until thickened.

To Assemble:

6. Pour the first cheese cream layer over crust. Add blueberry layer, then second cheese cream layer.

Chill for 2 hours. Top with lemon glaze and chill until set.

Garnish with whipped cream, fresh blueberries, lemon slices, and edible flowers or mint leaves (optional)before serving.

Recipe Card