Lemon Blueberry Cheesecake with Graham Crust and Blueberry Sauce
Discover the tangy, creamy Lemon Blueberry Cheesecake with a graham crust, fresh blueberries, and a homemade blueberry sauce. Perfect for dessert lovers!
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Cooking tools:
- Springform pan
- Stand mixer
- Piping bag
- Roasting pan
- Microplane
- Kitchen scale
- Oven
- Mixing bowl
- Saucepan
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Parchment paper
- Aluminum foil
- Refrigerator
- Plate
Ingredients
- 302g graham cracker crumbs
- 140g salted butter, melted
- 39g sugar
- 678g cream cheese, room temperature
- 207g sugar
- 24g all-purpose flour
- 173g sour cream
- 90ml lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 cups blueberries
- 52g sugar
- 1 tbsp cornstarch
- 2 tsp water
- 277g blueberries
- 240ml heavy whipping cream, cold
- 58g powdered sugar
- 1 tsp vanilla extract
- Lemon slices for decoration, optional
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