Craving a decadent dessert that's surprisingly easy to make? Then look no further! This easy lemon blueberry cheesecake recipe delivers all the creamy, tangy goodness of a classic cheesecake with a vibrant twist of lemon and juicy blueberries. Perfect for a weeknight treat or a special occasion, this recipe is guaranteed to impress your friends and family. Get ready to experience homemade happiness with this delightful and relatively quick dessert!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- ½ cup fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Now for the creamy filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. A hand mixer or stand mixer works best here.
- Beat in the lemon juice, then add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gently fold in the fresh blueberries. Don't overmix!
Bake and cool:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips for Success:
- Soften that cream cheese: Make sure your cream cheese is at room temperature for a smooth and creamy filling.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- The water bath is key: The water bath helps to create a gentle, even baking environment and prevents cracks.
- Patience is a virtue: Allow the cheesecake to cool completely and refrigerate for at least 4 hours to allow the flavors to meld and the cheesecake to set properly.
Variations:
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the filling for extra texture and flavor.
- Raspberry Lemon: Substitute raspberries for blueberries.
- Lime Blueberry: Replace lemon juice with lime juice for a tropical twist.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Protein: Approximately 6-8g Carbohydrates: Approximately 35-40g
This easy lemon blueberry cheesecake is a delicious and relatively simple dessert recipe perfect for any occasion. Enjoy this healthy and homemade treat – a true culinary masterpiece!