By Bring Cheesecake enthusiasts, where you at?This Lemon Blueberry Cheesecake is the creamy, dreamy dessert you’ve been waiting for! to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Cheesecake enthusiasts, where you at?This Lemon Blueberry Cheesecake is the creamy, dreamy dessert you’ve been waiting for! captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cheesecake enthusiasts, where you at?This Lemon Blueberry Cheesecake is the creamy, dreamy dessert you’ve been waiting for! becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
For the Blueberry-Infused Cream Cheese:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup blueberry puree
For the Lemon Cream:
1 cup heavy cream
2 tablespoons lemon zest
1/4 cup lemon juice
1/4 cup granulated sugar
For the Lemon Glaze:
1/2 cup lemon juice
1 tablespoon cornstarch
1/4 cup sugar
2 tablespoons lemon zest
PREPARATION STEPS
Combine graham cracker crumbs, melted butter, and sugar; press into the bottom of a springform pan. Chill for 30 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth; fold in blueberry puree. Spread over crust.
Whip heavy cream with lemon zest, juice, and sugar until stiff peaks form; layer over the cream cheese mixture.
For glaze, mix lemon juice and cornstarch in a saucepan; add sugar and zest. Cook until thickened. Cool and pour over lemon cream.
Chill cheesecake for at least 4 hours. Serve with whipped cream , additional blueberries and lemon zest garnish.
Prep Time: 25 minutes | Cooking Time: 5 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes | Kcal: 530 | Servings: 8
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
