Blueberry Lemon Cheesecake Cake

Why Make This Recipe

Blueberry Lemon Cheesecake Cake is a delightful dessert that balances sweet and tangy flavors perfectly. This cake is not just a treat for the taste buds; it also looks stunning when served. The creamy cheesecake layer, combined with the burst of fresh blueberries and a hint of lemon zest, makes it an excellent choice for celebrations, potlucks, or simply a sweet end to a meal. It’s a dessert that will impress your friends and family every time.

How to Make Blueberry Lemon Cheesecake Cake

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 4 (8 oz) packages cream cheese, softened
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup fresh blueberries
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1/2 cup sour cream

Directions

1. Preheat the oven to 325°F (160°C). Grease and line the bottom of a springform pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar together until creamy. Add the flour and vanilla, mixing until smooth.
4. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the lemon juice, lemon zest, and sour cream until well combined.
6. Gently fold in the blueberries.
7. Pour the cheesecake batter over the crust in the springform pan.
8. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
9. Remove from the oven and allow to cool before chilling in the refrigerator for at least 4 hours.
10. Serve chilled, garnished with additional blueberries and lemon zest if desired.

How to Serve Blueberry Lemon Cheesecake Cake

Serve this cheesecake cake chilled for the best taste. You can garnish it with extra blueberries and a sprinkle of lemon zest for an elegant touch. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

How to Store Blueberry Lemon Cheesecake Cake

To store this cheesecake cake, keep it covered in the refrigerator. It will stay fresh for about 3 to 5 days. If you want to keep it for a longer period, you can freeze individual slices. Just wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to a month.

Tips to Make Blueberry Lemon Cheesecake Cake

• Make sure your cream cheese is softened to room temperature to avoid lumps in the batter.
• Be gentle when folding in the blueberries to prevent them from breaking and turning the batter blue.
• Use fresh blueberries for the best flavor. If using frozen blueberries, do not thaw them before adding to the batter.
• Let the cake chill overnight for the best texture and flavor.

Variation

You can try different flavors by replacing blueberries with raspberries or strawberries. You can also experiment with different citrus fruits, like lime or orange, instead of lemon.

FAQs

1. Can I make this cheesecake cake ahead of time?
Yes, you can make it a day or two ahead of your event. Just store it in the refrigerator.

2. How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.

3. Can I use a different type of crust?
Yes! You can use other cookie crumbs, like oreos or vanilla wafer cookies, for a different flavor.

Blueberry Lemon Cheesecake Cake

A delightful dessert that balances sweet and tangy flavors, featuring a creamy cheesecake layer, fresh blueberries, and a hint of lemon zest. Perfect for celebrations or a sweet ending to any meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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For the crust

• 2 cups graham cracker crumbs Finely crushed
• 1/2 cup unsalted butter, melted

For the cheesecake filling

• 1 cup sugar
• 4 packages cream cheese, softened (8 oz each) Ensure to soften to room temperature
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs Add one at a time
• 1 cup fresh blueberries Gently folded in
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1/2 cup sour cream

Method

 

Preparation

1. Preheat the oven to 325°F (160°C). Grease and line the bottom of a springform pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.

Making the Cheesecake

1. In a large mixing bowl, beat the cream cheese and sugar together until creamy. Add the flour and vanilla, mixing until smooth.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the lemon juice, lemon zest, and sour cream until well combined.
4. Gently fold in the blueberries.
5. Pour the cheesecake batter over the crust in the springform pan.

Baking

1. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
2. Remove from the oven and allow to cool before chilling in the refrigerator for at least 4 hours.

Serving

1. Serve chilled, garnished with additional blueberries and lemon zest if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 210mgFiber: 1gSugar: 20g

Notes

Make sure cream cheese is softened to room temperature, and be gentle when folding in blueberries to avoid breaking them. Let the cake chill overnight for best results.

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