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Lemon Blueberry Layer Cheesecake
This Lemon Blueberry Layer Cheesecake recipe celebrates the taste of summer with each bite bursting with citrus zest and juicy blueberries.
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- 1/4 cup lemon juice
- 2 Tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup sour cream
- 1 1/2 cups blueberries (fresh or frozen)
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1 Tablespoon lemon juice
- Whipped cream
- Fresh blueberries
- Lemon zest for garnish
- 2 mixing bowls
- 9-inch springform pan
- Saucepan
- Preheat oven to 350 F (175 C)
- Mix graham cracker crumbs, butter, and sugar
- Press into the bottom of a 9-inch springform pan
- Chill in the refrigerator while preparing the filling
- Beat cream cheese, sugar, lemon zest, and juice until smooth
- Mix in flour and add eggs one at a time, beating well after each addition
- Stir in sour cream and pour half of this mixture over the crust.
- Combine blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat
- Cook until berries burst and sauce thickens
- Cool slightly and pour over the cream cheese layer
- Pour the remaining cheesecake filling over the blueberry layer
- Smooth the top
- Bake at 350 F (175 C) for 45-50 minutes or until set
- Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour
- Refrigerate for at least 4 hours, preferably overnight
- Top with whipped cream, fresh blueberries, and lemon zest before serving
Note:
- Kcal: 400 per slice
- Servings: 12
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