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.
Yield: 12
Materials
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
Instructions
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:
- 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:
- Cook blueberries with sugar, cornstarch, and water until thickened. Let cool.
For the Second Lemon Cheese Cream Layer:
- Carefully spread over the first layer in the pan.
For the Lemon Glaze:
- Heat lemon juice and zest. Add sugar and dissolved cornstarch. Stir until thickened.
To Assemble:
- 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.