Cheesecake enthusiasts, where you at?This Lemon Blueberry Cheesecake is the creamy, dreamy dessert you’ve been waiting for!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
For the Blueberry-Infused Cream Cheese:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup blueberry puree
For the Lemon Cream:
1 cup heavy cream
2 tablespoons lemon zest
1/4 cup lemon juice
1/4 cup granulated sugar
For the Lemon Glaze:
1/2 cup lemon juice
1 tablespoon cornstarch
1/4 cup sugar
2 tablespoons lemon zest
Directions:
Combine graham cracker crumbs, melted butter, and sugar; press into the bottom of a springform pan. Chill for 30 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth; fold in blueberry puree. Spread over crust.
Whip heavy cream with lemon zest, juice, and sugar until stiff peaks form; layer over the cream cheese mixture.
For glaze, mix lemon juice and cornstarch in a saucepan; add sugar and zest. Cook until thickened. Cool and pour over lemon cream.
Chill cheesecake for at least 4 hours. Serve with whipped cream , additional blueberries and lemon zest garnish.
Prep Time: 25 minutes | Cooking Time: 5 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes | Kcal: 530 | Servings: 8