A creamy and luscious lemon cheesecake topped with a homemade, thick blueberry sauce!
Oh jeez, it’s Wednesday already?! It is just me, or is time going by too fast?? I could’ve sworn it was just Friday! But it will be Friday soon once again.
I think this weather is just messin’ me up. One day, it’s sunny and 80 (yes, 80!!), then the next hour it’s 50 and thunder storming. Okay, maybe that was a bit of an exaggeration, but hopefully you get the point I’m trying to make.
Even though the weather may not be totally cooperating, I did want to crank out a Spring dessert for you guys. So how does Lemon Blueberry Cheesecake sound? Perfect, right?!
It’s like taking a bite out of Spring! Lemon and blueberry just go so well together
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 1/4 cup sugar
- zest of 4 lemons
- 4-8 oz packages cream cheese, at room temperature
- 1/3 cup vanilla greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 5 large eggs, room temperature
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
- 2 1/2 cups frozen blueberries
- 1/4 cup sugar
- 2 tablespoons water
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray and set aside.
- In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press mixture evenly into the bottom of the prepared springform pan, making sure it’s packed down well. Bake for 8-10 minutes, or until slightly golden. Let cool while preparing the filling.
- Decrease the oven temperature to 325 degrees F. Using your fingers, combine the sugar and lemon zest together until a sandy-like texture and very fragrant. Set aside.
- Using an electric mixer, beat the cream cheese on a medium speed until smooth (about 3 minutes.) Scrape down the sides of the bowl often. Add in the sugar/lemon mixture until well combined and fluffy. Add in the vanilla greek yogurt, lemon juice, and vanilla extract until combined. Turn the speed down to low and one at a time, add in the eggs just until throughly combined. Be sure not to overbeat the mixture. Pour the filling over the semi-baked crust and smooth out the top with a spatula.
- Place the pan on the bottom rack in the oven and bake for about 1 hour and 10 minutes, or until just the center is jiggling. Turn the oven off, open the oven door, and let the cheesecake sit in the oven for 30 minutes. Remove from oven to finish cooling completely, then cover and refrigerate for at least 4 hours, but preferably overnight.
- In a small bowl, whisk together the cornstarch, lemon juice, and water until the cornstarch has fully dissolved. In a medium saucepan over medium heat, add the frozen blueberries and sugar together. Stir occasionally until the juice from the blueberries is slightly bubbling. Add in the cornstarch mixture and heat until thickened. Remove from the heat and let cool completely, then refrigerate until completely chilled.
- Once the cheesecake is chilled completely, carefully unlatch the springform pan to loosen the cheesecake from the sides of the pan. Top with the chilled blueberry topping, cut, and serve. Cover and refrigerate the leftovers for up to 4 days. Enjoy!
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