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Lemon Blueberry Layer Cheesecake

A delightful dessert combining the tartness of fresh lemons with the sweetness of blueberries, layered within a creamy cheesecake, all atop a buttery graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs Crunchy and buttery, these crumbs form the perfect base.
  • 1/4 cup 1/4 cup granulated sugar Adds sweetness to the crust.
  • 6 tbsp 6 tbsp unsalted butter, melted Ensures the crust holds together beautifully.
  • 1 tsp 1 tsp vanilla extract Enhances the overall flavor with its warm aroma.
For the cheesecake filling
  • 24 oz 3 (8 oz) packages cream cheese, softened The star of the cheesecake, providing a rich and creamy texture.
  • 1 cup 1 cup granulated sugar Balances the tartness in the cheesecake filling.
  • 1 tsp 1 tsp vanilla extract Adds a lovely depth of flavor.
  • 3 large 3 large eggs Binds the ingredients for a perfectly smooth mixture.
  • 1/2 cup 1/2 cup sour cream Contributes to the creamy texture and adds richness.
  • 1 tbsp 1 tbsp lemon zest Brings bright citrus flavor to the filling.
  • 1/4 cup 1/4 cup fresh lemon juice Intensifies the lemon taste.
  • 2 tbsp 2 tbsp all-purpose flour (optional) Helps to firm up the cheesecake if desired.
For the blueberry topping
  • 2 cups 2 cups fresh blueberries (or frozen, thawed) Bursting with flavor and color, providing a delightful topping.
  • 1/4 cup 1/4 cup granulated sugar Sweetens the blueberry topping.
  • 1 tbsp 1 tbsp fresh lemon juice Enhances the topping's flavor.
  • 1 tbsp 1 tbsp cornstarch (optional, to thicken) A thickener for a richer blueberry sauce.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir in the vanilla extract until well combined. Press this mixture into the bottom of the springform pan to form an even crust layer. Bake for 8-10 minutes and allow it to cool completely.
Making the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add in the vanilla extract and eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  3. Mix in sour cream, lemon zest, and lemon juice, blending until smooth. If desired, add flour to help firm up the filling.
  4. Pour this mixture into the cooled crust.
Baking the Cheesecake
  1. Bake the cheesecake for 55-60 minutes, or until the center appears set but still slightly jiggly.
  2. Once finished, turn off the oven and let the cheesecake cool inside for 1 hour.
  3. Transfer it to the refrigerator and chill for at least 4 hours or preferably overnight.
Preparing the Blueberry Topping
  1. In a saucepan, combine fresh or thawed blueberries, sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens slightly.
  3. If you prefer a thicker topping, dissolve the cornstarch in a small amount of water and stir it into the mixture before simmering for another 2-3 minutes.
  4. Remove from heat and allow it to cool completely.
Assembly and Serving
  1. Once the cheesecake has cooled and set, spread the blueberry topping evenly over the cheesecake.
  2. Slice, serve, and enjoy your delicious creation!

Notes

Use room temperature ingredients for the filling to ensure it's smooth. Avoid overmixing the eggs and use a water bath for creamier texture. Chilling overnight enhances flavor and texture. Experiment with different toppings for variety.