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Lemon Blueberry Cheesecake Recipe
Dessert Mediterranean

Lemon Blueberry Cheesecake Recipe

Lemon Blueberry cheesecake is a classic dessert that is perfect for any occasion. It is made with a buttery graham cracker crust, a rich and creamy cheesecake filling, and fresh blueberries. This cheesecake is a flavor explosion that will leave you wanting more.

This recipe is easy to follow and produces a delicious cheesecake that is sure to please. The cheesecake is baked in a springform pan, which makes it easy to remove from the pan and slice.

Lemon Blueberry Cheesecake Recipe

Ingredients for Lemon Blueberry Cheesecake:

For the crust:

1 cup graham cracker crumbs

1/4 cup melted butter

2 tablespoons sugar

For the filling:

3 (8-ounce) packages cream cheese, softened

1 cup sour cream

1 1/2 cups sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

4 large eggs

1 cup blueberries

Instructions for Lemon Blueberry Cheesecake:

Lemon Blueberry Cheesecake Recipe

Prepare the oven for baking at 350 degrees F (175 degrees C).

  • To make the crust, combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Press and spread the mixture into the bottom and up the sides of a 9-inch springform pan.
  • To make the filling, beat the cream cheese in a large bowl until smooth. Beat in the sour cream, sugar, flour, and vanilla extract. Beat in the eggs one at a time, then stir in the blueberries.
  • Pour the filling into the prepared crust.
  • Bake in the preheated oven for 1 hour, or until the cheesecake is set.
  • Let the cheesecake cool completely on a wire rack before removing it from the pan.
  • Refrigerate the cheesecake for at least 3-4 hours before serving.

Tips for Lemon Blueberry Cheesecake:

  • For a richer cheesecake, use full-fat cream cheese and sour cream.
  • To prevent the cheesecake from cracking, wrap the springform pan tightly in aluminium foil before baking.
  • If you don’t have a springform pan, you can use a 9-inch pie plate. Just be sure to line the pie plate with parchment paper before adding the crust.
  • To make a blueberry swirl cheesecake, add 1/2 cup of blueberries to the cheesecake filling before pouring it into the crust. Then, swirl the blueberries into the filling with a spoon.

Enjoy!

Here are some additional tips for making a delicious Lemon blueberry cheesecake:

  • Use fresh blueberries if possible. Frozen blueberries will work, but they will not be as juicy.
  • Don’t overmix the cheesecake filling. Overmixing can make the cheesecake tough.
  • Bake the cheesecake until it is just set. Don’t overbake cheesecake as it becomes dry and crumbly.
  • Let the cheesecake cool completely before unmoulding it. This prevents the cheesecake from cracking.
  • Refrigerate the cheesecake for at least 3-4 hours before serving. This will give the flavors time to blend, making the cheesecake easier to slice.
  • With these tips, you’ll be sure to make a delicious and classic blueberry cheesecake that everyone will love!

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Quick Recipe Guide bloew:

Lemon Blueberry Cheescake

Lemon Blueberry Cheesecake Recipe

Lemon Blueberry cheesecake is a classic dessert that is perfect for any occasion. It is made with a buttery graham cracker crust, a rich and creamy cheesecake filling, and fresh blueberries. This cheesecake is a flavor explosion that will leave you wanting more.
Prep Time 45 minutes
Cook Time 50 minutes
Course Dessert
Cuisine Mediterranean
Servings 4
Calories 495 kcal

Ingredients
  

For the crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons sugar

For the filling:

  • 3 8-ounce packages cream cheese, softened
  • 1 cup sour cream
  • 1 1/2 cups sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup blueberries

Instructions
 

Prepare the oven for baking at 350 degrees F (175 degrees C).

  • To make the crust, combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Press and spread the mixture into the bottom and up the sides of a 9-inch springform pan.
  • To make the filling, beat the cream cheese in a large bowl until smooth. Beat in the sour cream, sugar, flour, and vanilla extract. Beat in the eggs one at a time, then stir in the blueberries.
  • Pour the filling into the prepared crust.
  • Bake in the preheated oven for 1 hour, or until the cheesecake is set.
  • Let the cheesecake cool completely on a wire rack before removing it from the pan.
  • Refrigerate the cheesecake for at least 3-4 hours before serving.
Keyword Lemon Blueberry Cheesecake Recipe

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