Description
Indulgent Lemon Blueberry Cheesecake Cake delights with creamy layers of tangy lemon and sweet blueberry nestled between velvety cream cheese frosting. Summer desserts reach new heights when blueberries and zesty lemon combine in this irresistible celebration of flavor.
Ingredients
Scale
Cake Layer:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 2 tablespoons lemon zest
Cheesecake Layer:
- 16 ounces (453 grams) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Instructions
- Prepare the oven by heating to 325F (165C) and grease a 9-inch springform pan to ensure easy removal of the cheesecake.
- Create the graham cracker crust by thoroughly combining crumbs, sugar, and melted butter, then press the mixture compactly into the pan’s bottom to form a solid base.
- Craft the lemon cheesecake filling by whipping cream cheese and sugar until silky smooth, gradually incorporating sour cream and eggs while beating consistently to prevent lumps.
- Enhance the filling’s flavor by gently folding in lemon juice, zest, and vanilla extract until the mixture is fully integrated and uniform in texture.
- Transfer the creamy cheesecake batter into the prepared crust, smoothing the surface to ensure an even distribution.
- Bake the cheesecake for 50-60 minutes, watching for a set center and slightly puffy edges, then turn off the oven and allow the cake to rest inside with the door slightly ajar for one hour to prevent cracking.
- Prepare the blueberry topping by simmering blueberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat, stirring continuously until the mixture thickens and becomes glossy.
- Allow the blueberry sauce to cool completely before carefully spreading it across the fully cooled cheesecake.
- Chill the assembled dessert in the refrigerator for a minimum of 4 hours or preferably overnight to achieve the ideal set and flavor melding.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing.
- Use fresh, ripe blueberries for the most vibrant and intense flavor profile.
- Prevent cracking by avoiding overbaking and using a water bath method during baking.
- Swap graham crackers with gluten-free alternatives for a celiac-friendly version.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 170
- Sugar: 5 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg