Classic Lemon Blueberry Cheesecake Recipe - Creamy Dessert
Make the perfect lemon blueberry cheesecake with graham cracker crust and homemade berry topping. Rich, creamy, and packed with fresh fruit flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchenscroll.com.
Cooking tools:
- Springform pan
- Hand mixer
- Microplane
- Roasting pan
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 2 1/4 cups graham cracker crumbs (302g).
- 10 tbsp salted butter, melted (140g).
- 3 tbsp sugar (39g).
- 24 ounces cream cheese, room temperature (678g).
- 1 cup sugar (207g).
- 3 tbsp all purpose flour (24g).
- 3/4 cup sour cream (173g).
- 6 tbsp lemon juice (90ml).
- 2 tbsp lemon zest.
- 3 large eggs, room temperature.
- 2 large egg yolks, room temperature.
- 1 1/2 cups blueberries.
- 1/4 cup sugar for topping (52g).
- 1 tbsp cornstarch.
- 2 tsp water.
- 2 cups blueberries for topping (277g).
- 1 cup heavy whipping cream, cold (240ml).
- 1/2 cup powdered sugar (58g).
- 1 tsp vanilla extract.
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