This Blueberry Lemon Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce. There’s just enough tart and sweet lemon flavor, fresh pops of blueberry in the cheesecake and then it’s all topped with homemade blueberry sauce. Pure heaven!
The whole cheesecake is covered with fresh homemade blueberry sauce. It’s the perfect compliment to the thick and creamy cheesecake and adds just enough additional blueberry flavor to offset the wonderful tang of the lemon cheesecake.
With the addition of a little whipped cream and some lemon slices, this cheesecake is ready to go! It’s a classic flavor combination and a cheesecake that really isn’t hard to make, though it takes a little time. The hardest part is waiting for everything to cool so you can dig in!
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Blueberry Lemon Cheesecake
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesIngredients
2 cups 2 crushed graham crackers
5 tbsp 5 butter, melted
3 (8 oz) pkg 3 cream cheese, softened
1 cup 1 granulated sugar
3 3 eggs
1 1 whole vanilla bean
1 cup 1 heavy cream
1/3 cup 1/3 non-fat Greek Yogurt
- Blueberry Lemon Sauce:
12 oz 12 fresh blueberries, rinsed
2 tbsp 2 sugar
2 tbsp 2 lemon juice
1 tsp 1 lemon zest
Directions
- Preheat oven to 350°F. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process.
- Begin to boil a pot of water.
- Combine graham crackers and melted butter together in a bowl. Mix well.
- Press graham crackers into the bottom of the springform pan. Bake for 10 minutes. Remove and allow to cool.
- While the crust is cooling, beat cream cheese and 1 cup of sugar together in the bowl of a stand mixer until smooth. Beat in eggs 1 at a time being sure to scrape down the sides of the bowl after adding each egg.
- Carefully slice the vanilla bean down the center lengthwise to expose the beans and gently scrape the beans into the cheesecake mixture. Beat in the heavy cream and the Greek yogurt. Continue beating until the mixture is silky and smooth. Pour mixture into the cooled crust.
- Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 50 – 60 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time.
- Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in.
- Chill cheesecake in the refrigerator 6 to 8 hours or overnight. Uncovered is best so that no condensation forms on top of the cheesecake.
- You can also make the blueberry sauce the night before. Place the blueberries, sugar, lemon juice and lemon zest in a small saucepan. Cook just until the blueberries start to pop and release their juices but still hold their shape, 5 – 7 minutes. Allow to cool completely. Cover and refrigerate until ready to use.
- When ready to serve, use a knife to gently loosen the cheesecake from the sides of the pan and then remove the sides of the springform pan. Slice the cheesecake, spoon blueberry lemon sauce over the top, serve.
Inspired by Life Ambrosia
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