Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 4 large eggs
- 2 cups fresh blueberries (or frozen and thawed)
For the blueberry lemon sauce:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water
Instructions:
- Prepare the crust:
- Preheat the oven to 350ยฐF (175ยฐC).
- Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool.
- Make the filling:
- Reduce oven temperature to 325ยฐF (163ยฐC).
- Beat the cream cheese until smooth. Gradually add 1 1/4 cups sugar, lemon zest, and lemon juice.
- Add eggs one at a time, beating just until blended after each addition.
- Gently fold in the blueberries.
- Pour the filling over the crust.
- Bake the cheesecake:
- Bake for 55-60 minutes or until the center is almost set.
- Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and cool completely on a wire rack.
- Prepare the blueberry lemon sauce:
- In a saucepan over medium heat, combine 2 cups blueberries, 1/2 cup sugar, and 2 tablespoons lemon juice.
- Cook until the berries begin to burst. Add the cornstarch-water mixture and bring to a simmer.
- Cook until the sauce thickens. Allow it to cool, then chill.
- Final touches:
- Once the cheesecake is cool, spoon the blueberry lemon sauce over the top.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
This blueberry lemon cheesecake combines the creamy texture of the cheesecake with the vibrant flavors of blueberry and lemon, making it a delightful dessert. Enjoy your homemade cheesecake!