Celebrate the taste of summer with our Lemon Blueberry Layer Cheesecake—eachbite bursting with citrus zest and juicy blueberries! 🍋💜
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted unsalted butter
1/4 cup granulated sugar
For the Cheesecake Filling:
16 ounces cream cheese, softened
1 cup granulated sugar
1 tablespoon lemon zest
1/4 cup lemon juice
2 tablespoons all-purpose flour
3 large eggs
1/2 cup sour cream
For the Blueberry Layer:
1 1/2 cups blueberries (fresh or frozen)
1/4 cup sugar
1 teaspoon cornstarch
1 tablespoon lemon juice
For the Topping:
Whipped cream
Fresh blueberries
Lemon zest for garnish
Directions:
Prepare the crust: Mix graham cracker crumbs, butter, and sugar. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Make the filling: Beat cream cheese, sugar, lemon zest, and juice until smooth. Mix in flour. Add eggs one at a time, beating well after each addition. Stir in sour cream. Pour half of this mixture over the crust.
Prepare the blueberry layer: Combine blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until berries burst and sauce thickens. Cool slightly and pour over the cream cheese layer.
Add more filling: Pour the remaining cheesecake filling over the blueberry layer. Smooth the top.
Bake: Bake at 350°F (175°C) for 45-50 minutes or until set. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
Chill: Refrigerate for at least 4 hours, preferably overnight.
Garnish and serve: Top with whipped cream, fresh blueberries, and lemon zest before serving.
