I’m so excited to share one of my all-time favorite desserts with you today: Blueberry Lemon Cheesecake! This dessert holds a special place in my heart because it combines two of my favorite flavors: the tart brightness of lemon and the sweet, juicy burst of blueberries. I remember the first time I made this for a summer gathering—they practically vanished in seconds! It’s funny because I almost didn’t get a slice myself, but the happy faces around the table made it all worthwhile.
What makes this cheesecake unique is its perfectly balanced layers. The creamy cheesecake melds beautifully with the fruity blueberry topping, and I guarantee it will impress anyone you serve it to. With that in mind, let’s dive into the delicious details of this recipe—you won’t want to miss a single crumb!
What’s in Blueberry Lemon Cheesecake?
Digestive Biscuits (or Graham Crackers): These will serve as the base, providing a sweet and crunchy crust. I love using digestive biscuits for their slight hint of saltiness that balances the sweetness of the cheesecake. You could use graham crackers if that’s your go-to!
Unsalted Butter: The melted butter helps the crushed biscuits stick together for a perfect crust. Plus, who doesn’t love a buttery biscuit base?
Cream Cheese: The heart and soul of this cheesecake! Make sure it’s softened for an easy blending process. I always go for a full-fat cream cheese, as it gives the best creamy texture.
Granulated Sugar: This provides the sweetness needed to balance the tanginess of the lemon and the richness of the cream cheese.
Heavy Cream: This is what makes your cheesecake decadently creamy. Don’t skimp here; heavy cream leads to dreamy results.
Lemons (Juice and Zest): Freshly squeezed lemon juice gives a bright, tangy kick, while the zest adds fragrance and flavor depth. I love to buy organic lemons when I can—they taste so much better!
Vanilla Extract: Just a teaspoon brings out all of the flavors really well. Always use pure vanilla extract for the best taste.
Gelatin Powder: This ingredient is crucial as it helps set the layers of the cheesecake. Be sure to dissolve it properly for the best texture.
Blueberries (Fresh or Frozen): Choose your favorite! They’ll be cooked down for the topping, so either option works. If you go for frozen, just make sure they’re unsweetened.
Sugar (for the blueberry layer): Just a little sweetness needed here to complement the tartness of the blueberries.
Lemon Juice (for the blueberry layer): Adds a nice zesty flavor to the blueberries, marrying the two fruity elements of the dish deliciously.
Mint Leaves: These are optional for garnish, but I love how they add a pop of color and fresh aroma to the finished cheesecake.
Is Blueberry Lemon Cheesecake Good for You?
Blueberry Lemon Cheesecake can indeed have its health benefits!
Blueberries: These little gems are rich in antioxidants, vitamins, and minerals, not to mention a great source of fiber. Eating them can support heart health and may even help improve memory—talk about brain food!
Lemons: Full of vitamin C, lemons can boost your immune system and add a refreshing tart flavor!
However, it’s worth noting that this cheesecake is a dessert, so it’s definitely richer, thanks to the cream cheese and sugar. Enjoy in moderation, and consider serving smaller slices if you’re having a crowd. They won’t mind because it’s that delicious!
Ingredients
– 200g digestive biscuits (or graham crackers), crushed
– 100g unsalted butter, melted
– 500g cream cheese, softened
– 100g granulated sugar
– 200ml heavy cream
– 2 lemons (juice and zest)
– 1 tsp vanilla extract
– 10g gelatin powder
– 50ml water (for gelatin)
– 300g blueberries (fresh or frozen)
– 50g sugar (for blueberries)
– 1 tbsp lemon juice (for blueberries)
– 5g gelatin powder (for blueberries)
– 25ml water (for blueberries)
– Fresh blueberries (for decoration)
– Mint leaves (for decoration)
*Serves 8-10*
How to Make Blueberry Lemon Cheesecake?
1. **Make the crust**: Preheat the oven to 180°C (350°F). Combine the crushed digestive biscuits and melted butter in a bowl until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then let cool.
2. **Prepare the cheesecake filling**: In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
3. **Dissolve the gelatin**: In a small bowl, soften 10g of gelatin in 50ml of water for a few minutes. Heat gently until dissolved, then add to the cheesecake mixture and blend well.
4. **Layer the cheesecake**: Pour half of the cheesecake mixture over the cooled crust and smooth the top. Refrigerate for about 30 minutes to set slightly.
5. **Add the second layer**: Pour the remaining cheesecake mixture on top and smooth again. Refrigerate for another 30 minutes until set.
6. **Make the blueberry layer**: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the blueberries burst (about 5-10 minutes). Use a blender to puree the mixture until smooth.
7. **Blend and add gelatin**: Soften 5g of gelatin in 25ml of water in a small bowl. Heat gently until dissolved. Stir this into the blueberry puree and mix well.
8. **Top the cheesecake**: Pour the blueberry layer over the set cheesecake. Return the cake to the refrigerator and let set for at least 4 hours, or overnight.
9. **Serve**: Carefully remove the ring of the springform pan. Slice the cheesecake and garnish with fresh blueberries and mint leaves before serving.
Delightful Tips for Blueberry Lemon Cheesecake
– If you prefer an ultra-smooth texture, consider straining the blueberry puree to remove skins.
– This cheesecake can be made a day ahead, which saves you time and ensures it’s firm and delicious—just make sure to cover it well in the fridge!
– Want an extra zing? You can add more lemon zest to the cheesecake mixture or use a splash of lemon extract for a more robust flavor.
So, there you have it! Your guide to creating a dreamy Blueberry Lemon Cheesecake that’s sure to be a showstopper. I can’t wait for you to whip this up and, more importantly, see the smiles it brings! Don’t forget to let me know how it turns out or share your creative spins on the recipe! Happy baking!
