Blueberry and Lemon Baked Cheesecake
Are you ready to embark on a culinary journey that will leave your taste buds dancing with delight? Look no further than our delicious Blueberry and Lemon Baked Cheesecake. This divine dessert is the perfect combination of creamy, tangy, and sweet, making it an ideal treat for any occasion. Whether you're a seasoned baker or just starting your culinary adventure, this recipe is designed for all skill levels. In this blog post, we'll explore the ins and outs of creating this delectable Blueberry and Lemon Baked Cheesecake, from the ingredients you'll need to the step-by-step instructions. So, let's dive in and discover the magic of this dessert.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Zester or grater
- Aluminum foil
- Baking Sheet
- Saucepan
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 packages (32 ounces) cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh blueberries
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C).
- Wrap the bottom of the springform pan with aluminum foil to prevent any leaks.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture firmly into the bottom of the springform pan to create the crust.
- Bake the crust for 10 minutes, then let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until it's smooth and creamy.
- Add granulated sugar and continue beating until well combined.
- Beat in the eggs, one at a time.
- Add vanilla extract, lemon zest, and lemon juice. Mix until the batter is smooth and lemony.
- Gently fold in the fresh blueberries.
- Pour the cheesecake filling over the crust in the springform pan.
- Place the pan on a baking sheet and put it in the preheated oven.
- Bake for 55-60 minutes or until the edges are set, but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours, or overnight for best results.
- In a saucepan, combine fresh blueberries, granulated sugar, water, and lemon juice.
- Cook over medium heat until the blueberries burst and the mixture thickens.
- Allow the topping to cool, then refrigerate it until you're ready to serve.
- Carefully remove the cheesecake from the springform pan.
- Pour the blueberry topping over the cheesecake just before serving.
- Slice, serve, and watch your guests' faces light up with delight!
Notes
In the world of desserts, the Blueberry and Lemon Baked Cheesecake stands out as a true masterpiece. Its heavenly combination of sweet blueberries, zesty lemon, and rich, creamy cheesecake is an experience worth savoring. Whether you're baking for a special occasion or simply satisfying your sweet tooth, this recipe is a winner.