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Lemon Blueberry Cheesecake Magic Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 75 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 7 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Blueberry Cheesecake Magic combines a buttery graham cracker crust with a creamy, tangy lemon-infused cheesecake filling swirled with luscious homemade blueberry compote. Topped with whipped cream and fresh berries, this dessert is a perfect balance of sweet and tart, making it an ideal treat for special occasions or anytime you crave a refreshing cheesecake.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Blueberry Compote

  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons water

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Topping

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Fresh blueberries, for garnish
  • Lemon zest and lemon slices, for garnish (optional)

Instructions

  1. Prepare crust: Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and sugar, then stir in melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool completely.
  2. Make blueberry compote: In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes syrupy, about 8–10 minutes. Remove from heat and let it cool completely.
  3. Prepare cheesecake filling: In a mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and continue beating. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until the batter is smooth and evenly combined.
  4. Assemble cheesecake: Pour half of the cheesecake filling over the cooled crust. Dollop half of the blueberry compote on top and gently swirl with a knife or skewer. Add the remaining cheesecake filling and swirl in the remaining blueberry compote to create a marbled effect.
  5. Bake cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 55–65 minutes. The edges should be set, while the center will still jiggle slightly. After baking, leave the oven door slightly ajar and let the cheesecake cool inside for 1 hour to prevent cracking.
  6. Chill cheesecake: Remove cheesecake from the oven and cool to room temperature. Refrigerate for at least 6 hours or overnight to allow it to set fully and develop flavors.
  7. Prepare topping and serve: Whip heavy cream and powdered sugar together until soft peaks form. Before serving, garnish the cheesecake with whipped cream, fresh blueberries, lemon zest, and optional lemon slices for a beautiful and delicious presentation.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
  • The blueberry compote can be made ahead and refrigerated until needed.
  • Swirling the compote gently avoids over-mixing, preserving the marbled look.
  • Cooling the cheesecake slowly in the oven helps prevent cracking.
  • For best flavor, refrigerate overnight to help the cheesecake firm up.

Find it online: https://slsrecipes.com/lemon-blueberry-cheesecake-magic-recipe/