Cheesecake with Lemon and Blueberry

2:00:00

A classic cheesecake recipe with dashes of lemon and a blueberry swirl. I love that there isn’t any sour cream here. I’m always a fan of cutting down on ingredients that don’t add much to a dish or create unnecessary complexity. You’ll notice that there’s very little sugar in this dish compared to most desserts — just 1/2 cup sugar in the filling — so it’s not cloyingly sweet or anything.

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Ingredients
- Serves 8 +
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Graham Cracker Crust
6 ounce Graham Cracker Crumbs
6 tablespoon melted Butter
Cheesecake Filling
2 package (8 ounce) Cream Cheese
1/2 cup Granulated Sugar
1/2 teaspoon Vanilla Extract
Directions HIDE IMAGES
STEP 1
Preheat the oven to 325 degrees F (160 degrees C).
STEP 2
Mix the Graham Cracker Crumbs (6 ounce) and Butter (6 tablespoon) a mixing bowl.
STEP 3
Transfer to a greased and floured springform pan, and use a measuring cup to press down onto the bottom and sides (up about 1 inch) of the pan. Bake for 10 minutes.
STEP 4
Zest the Lemon (1) and then juice it.
STEP 5
Using a hand mixer, beat the Cream Cheese (2 package), Granulated Sugar (1/2 cup), Vanilla Extract (1/2 teaspoon), lemon juice and zest until blended.
STEP 6
Add Egg (2) and beat until blended.
STEP 7
Pour the filling onto the crust.
STEP 8
Cook the Fresh Blueberries (1/2 cup) in a small saucepan over medium heat. When they warm up, stir and crush the blueberries.
STEP 9
Pour spoonfuls of the blueberry liquid over the cheesecake, and use a knife to add swirl patterns.
STEP 10
Bake the cheesecake at 325 degrees F (160 degrees C) until the top turns golden-brown, about 60 minutes.
STEP 11
Let cool for a few hours and refrigerate before serving.
Share Your Tips
niazz mohammed
nice dessert
dcscott
going to try this. looks yummy
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