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Cheesecake is undoubtedly one of the most beloved desserts around the world, cherished for its creamy texture and versatile flavors. From the classic New York style to no-bake varieties, the popularity of cheesecake continues to soar, making it a staple at gatherings, celebrations, and family dinners. One variation that stands out is the zesty lemon blueberry cheesecake, a dessert that beautifully marries the tartness of lemon and the sweetness of blueberries, resulting in a dish that is both refreshing and indulgent.

Lemon Blueberry Cheesecake

Indulge in the vibrant flavors of this Zesty Lemon Blueberry Cheesecake! This delightful dessert perfectly balances the tartness of lemons with the sweetness of fresh blueberries, making it an irresistible treat for any occasion. With a rich cream cheese filling atop a crunchy graham cracker crust and a luscious blueberry compote, it's sure to impress your guests. Follow this step-by-step recipe for a homemade masterpiece! #Cheesecake #Desserts #Baking #Recipes #Blueberries #LemonDesserts
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup granulated sugar

3 large eggs

1 cup sour cream

¼ cup fresh lemon juice

Zest of 2 lemons

1 tsp vanilla extract

1 cup fresh blueberries (plus extra for garnish)

For the blueberry compote:

2 cups fresh blueberries

¼ cup granulated sugar

1 tbsp cornstarch

1 tbsp lemon juice

1 tbsp water

Instructions
 

Preheat your oven to 325°F (160°C).

    Make the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until lightly golden. Remove from oven and cool.

      Prepare the filling: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add in the sugar, mixing until creamy.

        Add eggs: Incorporate the eggs one at a time, mixing well after each addition. Make sure to scrape the sides of the bowl as needed.

          Combine the rest of the filling: Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until the batter is smooth. Gently fold in the fresh blueberries.

            Pour filling into the crust: Carefully pour the cheesecake batter on top of the cooled crust.

              Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center has a slight jiggle.

                Cool and chill: Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Once cool, refrigerate for at least 4 hours or overnight.

                  Make the blueberry compote: In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Cook on medium heat, stirring gently until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat and let cool.

                    Serve: Once the cheesecake is chilled, release it from the springform pan. Top with the blueberry compote and garnish with additional fresh blueberries and lemon zest if desired.

                      Prep Time: 30 mins | Total Time: 6 hrs (incl. chill time) | Servings: 12 slices