This Blueberry Lemon Cheesecake is decadent beyond words. Rich, creamy and perfectly sweet with a thick golden graham cracker crust. Topped with a lush homemade blueberry lemon compote and freshly whipped cream.
We are huge fans of cheesecake, a make-ahead dessert that wows guests with looks and flavor. This cheesecake has bright intense flavors of blueberry and a sparkling of lemon that really makes it pop! And while this may be a little time consuming, it certainly worth the effort.
Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature. This promotes even mixing and a smoother texture.
Prevent Cracks: To prevent cracks, bake your cheesecake in a water bath (also known as a bain-marie). This gentle, indirect heat helps prevent the cheesecake from overcooking around the edges.
Avoid Overmixing: Overmixing can introduce too much air into the batter, leading to a puffy or cracked cheesecake. Mix ingredients until just combined for a creamy texture.
Use High-Quality Cream Cheese: Choose a high-quality cream cheese for the best flavor and texture. Avoid using low-fat cream cheese as it can affect the consistency of the cheesecake.
Proper Cooling: After baking, allow the cheesecake to cool gradually in the oven with the door ajar. This helps prevent sudden temperature changes that can cause cracking.
Chill Thoroughly: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving. This allows the flavors to develop and the texture to set properly.
Grease the Pan: Grease the bottom and sides of the springform pan to prevent sticking. You can also line the bottom with parchment paper for easy removal.
Patience is Key: Don’t rush the process. Cheesecake is best when allowed to chill thoroughly and set properly. It’s worth the wait!
Flavor Infusion: Experiment with different flavorings and toppings to customize your cheesecake. Whether it’s fruit compote, chocolate ganache, or caramel sauce, the options are endless.
Serve at the Right Temperature: For the best taste and texture, remove the cheesecake from the refrigerator about 30 minutes before serving to allow it to come to room temperature.
Sharp Knife for Cutting: Use a sharp knife dipped in hot water for clean slices. Wipe the knife clean between cuts for professional-looking servings.
Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days. Individual slices can also be wrapped tightly and frozen for longer storage.
Remember, practice makes perfect! Don’t be discouraged by minor imperfections; each cheesecake you bake is an opportunity to refine your skills.
Importance of Sour Cream in Cheesecake Baking:
Sour cream plays a crucial role in the texture and flavor of cheesecake for several reasons:
Creaminess: Sour cream adds a rich and creamy texture to the cheesecake, enhancing its smoothness and mouthfeel. It contributes to the velvety consistency that is characteristic of a well-made cheesecake.
Moisture: Sour cream helps keep the cheesecake moist during baking and prevents it from drying out. This is especially important in recipes that require longer baking times.
Tangy Flavor: The slight tanginess of sour cream balances the sweetness of the cheesecake, resulting in a more complex and well-rounded flavor profile. It adds depth to the taste, making each bite more satisfying.
Tender Crumb: Sour cream helps tenderize the crumb of the cheesecake, making it softer and more delicate. This contributes to the overall melt-in-your-mouth experience that cheesecake enthusiasts crave.
Structural Support: Sour cream contributes to the stability of the cheesecake batter, helping it set properly during baking. This can help prevent cracks and ensure a smooth, even texture throughout the cheesecake.
The inclusion of sour cream in cheesecake recipes is not only for flavor but also for texture, moisture, and structural integrity. Its addition results in a cheesecake that’s rich, creamy, and perfectly balanced.
Proper Cooling Technique for Cheesecake:
End of Baking: Once the cheesecake is done baking, turn off the oven but leave the cheesecake inside with the oven door closed. This gradual cooling helps prevent cracking.
Open the Oven Door: After about 30 minutes, crack the oven door open slightly. Allowing the cheesecake to cool gradually helps it adjust to temperature changes, reducing the risk of cracks.
Room Temperature Cooling: Let the cheesecake cool in the turned-off oven for another hour or until it reaches room temperature. This slow cooling process helps maintain the smooth texture of the cheesecake.
Refrigerate: Once the cheesecake has cooled to room temperature, transfer it to the refrigerator to chill. Cover it loosely with foil or plastic wrap to prevent condensation from forming on the surface.
Chill Overnight: For best results, refrigerate the cheesecake overnight or for at least 4 hours before serving. This allows the flavors to meld and the texture to set properly.
Avoid Sudden Temperature Changes: Rapid temperature changes can cause cracks in the cheesecake. Always allow it to cool gradually at room temperature before transferring it to the refrigerator.
Proper cooling is essential for achieving the perfect texture and appearance of your cheesecake. Following these steps ensures that your cheesecake sets properly without cracking or becoming overly dense.
How to Properly Cut a Cheesecake:
Chill the Cheesecake: Make sure the cheesecake is thoroughly chilled in the refrigerator before cutting. This helps it hold its shape and prevents it from becoming too soft or sticky.
Use a Sharp Knife: Use a sharp knife for clean cuts. A dull knife can tear the cheesecake, resulting in messy slices. If possible, dip the knife in hot water and wipe it clean between cuts to ensure smooth edges.
Create Guide Marks: Before cutting, use a toothpick or the tip of the knife to lightly mark where you want to make your slices. This helps ensure even portions.
Cut Straight Down: When cutting, use a gentle, straight-down motion to avoid pressing too hard on the cheesecake. Pressing too firmly can cause the crust to crumble or the filling to squish out.
Wipe the Knife: After each cut, wipe the knife clean to remove any excess filling or crumbs. This helps keep each slice neat and presentable.
Cut into Wedges: For round cheesecakes, start by cutting the cheesecake into wedges, like you would a pie. Aim to make each wedge the same size for consistency.
For Square or Rectangular Cheesecakes: For square or rectangular cheesecakes, use a ruler to guide your cuts and ensure even portions. Cut straight lines across the cheesecake to create squares or rectangles.
Serve with Care: Use a thin spatula to carefully lift each slice out of the pan and onto a serving plate. Take your time to avoid damaging the slices.
Garnish and Enjoy: Garnish each slice with fresh fruit, whipped cream, or a drizzle of sauce before serving, if desired. Then, sit back and enjoy your perfectly sliced cheesecake!
Safe Storage of Cheesecake:
Refrigeration: Store the cheesecake in the refrigerator to maintain its freshness and prevent spoilage. Place it on a flat, level surface to keep its shape intact.
Cover Properly: Cover the cheesecake tightly with plastic wrap or aluminum foil to protect it from absorbing any odors or flavors from other foods in the refrigerator. Alternatively, store it in an airtight container.
Avoid Direct Contact: Avoid placing heavy or sharp objects on top of the cheesecake, as they may damage the surface or cause indentation.
Consume Within Timeframe: Cheesecake is best when consumed within 5 days of preparation. While it may still be safe to eat beyond this timeframe, the quality may deteriorate over time.
Freezing (Optional): If you need to store the cheesecake for a longer period, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, store individual slices in airtight containers or freezer bags.
Thawing: When ready to enjoy frozen cheesecake, transfer it to the refrigerator and let it thaw overnight. Avoid thawing at room temperature to prevent the growth of harmful bacteria.
Serve Chilled: Cheesecake is best served chilled, so return any leftover slices to the refrigerator promptly after serving.
Check for Signs of Spoilage: Before consuming leftover cheesecake, inspect it for any signs of mold, off smells, or unusual texture changes. If any of these are present, discard the cheesecake to prevent foodborne illness.
By following these storage guidelines, you can safely preserve your cheesecake and enjoy it for as long as possible while maintaining its quality and freshness.
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How to Make Blueberry Lemon Cheesecake
Ingredients
Crust
- 3 1/2 cups (295g) graham cracker crumbs finely ground
- 5/8 cup (10 T or 142 grams) melted butter
- 3 Tablespoons (40 grams) rounded sugar
Blueberry Lemon Filling
- 24 oz (678 grams) softened cream cheese room temperature
- 1 cup (200 grams) sugar
- 2 Tablespoons (18 grams) all-purpose flour
- 3/4 cup (173 grams) sour cream room temperature
- 2 Tablespoons lemon zest
- 6 Tablespoons (90 ml) fresh lemon juice
- 3 Large eggs room temperature
- 2 Large egg yolks room temperature
- 1 1/2 cups (225 grams) blueberries can sub frozen*
Blueberry Topping
- 2 cups (227 grams) blueberries can sub frozen
- 1/4 cup (50 grams) sugar
- 1/4 teaspoon lemon zest
Whipped Cream
- 1 cup (240 ml) heavy whipping cream cold
- 2 Tablespoons confectioners’ sugar powdered sugar
- 1/2 teaspoon real vanilla extract
- Lemon zest for garnish if desired
Instructions
Crust
- Preheat oven to 325°F/163°C. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Measure out and combine the crust ingredients in a small bowl. Press the mixture into the bottom and about halfway up the sides of the springform pan.
- Bake the crust for 15 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.
Cheesecake
- Reduce oven temperature to 300°F/149°C.
- In a large bowl, beat the room temperature cream cheese, sugar and flour on low speed until well combined and creamy smooth. Be sure to use lower speed to reduce the amount of air added to the batter, which can cause cracks.
- Add the sour cream, lemon juice, and lemon zest and mix on low speed until well blended.
- Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until blended. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Gently stir the blueberries into the batter.
- Pour the cheesecake batter evenly into the crust.
- Place the springform pan inside another larger pan. Fill the outside pan with very hot water about halfway up the sides of the springform pan. Making sure the water does not go over the top of the aluminum foil.
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly about 3-4” from the center.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but also slowly cools down.
- Crack the oven door for 30 minutes to allow the cheesecake to continue to cool gradually. This process helps prevent cracking.
- Remove the cheesecake from the oven, and remove the aluminum foil. Set on a rack to finish cooling completely.
Topping
- While the cheesecake cools, make the topping. Combine the blueberries, sugar, lemon zest and juice into a medium-sized saucepan over medium heat and stir to combine.
- Cook over medium heat, stirring frequently until the sugar begins to melt and the blueberries start to soften and release their juice.
- Remove from heat when blueberries are a bit juicy and the juice has started to thicken. Pour the mixture into another bowl and cool, refrigerate after cooling.
- When you’re ready to serve the cheesecake remove from the fridge, slice (see notes above) and then allow it to sit at room temp for 30-60 minutes.
Notes
- Prep time is approximate
- *Frozen blueberries will bleed into your batter slightly, we have used both fresh and frozen when making this cake. The cheesecake above was made with frozen.
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Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
This looks delicious. I love blueberries, lemon, and cheesecake so this is a triple win for me! And make-ahead desserts are always a good idea.
Thanks so much, Patrice! I feel the same it’s one of my favorite flavor combos 🙂
This looks so good. I love lemon and blueberry together. I so much prefer baked cheesecakes and a big yes to using sour cream. It ads great depth and really works with blueberries.
Thanks, Gillian, agreed sour cream really adds a nice depth of flavor to cheesecakes! We appreciate you stopping by 🙂
Those luscious blueberries dripping down the side is making my mouth water, that cheesecake looks sooo yummy!
Thanks, Simone! Blueberries are my jam (sometimes literally)! lol
I love, love, love cheesecake and this lemon blueberry cheesecake sounds absolutely amazing and perfect for summer. I can’t wait to try it out:)
Thank you so much, Sonila! It does make for a lovely summer gathering, so happy you stopped by to check it out 🙂
The cheesecake looks so creamy and scrumptious. Lemon is one of my favorites and I can’t wait to try this.
I’m a huge lemon fan too, Lathiya! Thanks so much for checking it out I hope you love it as much as we do 🙂