This Lemon Blueberry Cheesecake has a thick, creamy texture and is flavored with blueberries and lemon. The cheesecake is served in a graham cracker crust with homemade blueberry sauce. Lemon is a favorite of mine. Despite my hubby not liking lemon, I still make lemon dessert after dessert, much to his dismay. You can't resist delicious things like this Lemon Cake. You can't. That wouldn't be fair. It's not right. Fortunately, my mom loves lemons, so I share these desserts. Cheesecake is also a favorite of mine. With berries in season and delicious lately, I decided that cheesecake would be a great way to combine all these wonderful things. The cheesecake is just right for tart and sweet lemon flavors, with fresh blueberry pops. Finally, it's topped off with homemade blueberry sauce. It's pure heaven!

How would you make a Lemon Blueberry Cheesecake then?

First, make the crust. This time, I used a classic graham cracker crumb crust, which was delicious. Mix the graham cracker crumbs with some sugar and a little butter to keep it together. Then press the mixture into the pan. After baking for 8 minutes, it is ready to use. The filling is next. This Lemon Blueberry Cheesecake base is my favorite lemon cheesecake base. You'll remember that my lemon curd is made only with egg yolks and no egg whites if you've ever tried it. This gives the lemon flavor a stronger kick, so I made this cheesecake with one egg yolk and one whole egg. This enhanced the lemon flavor making this the best lemon base! To make the filling, combine the cream cheese, sugar, and flour. The flour gives the cheesecake a texture that I love. The sour cream, lemon zest and juice are next. They all add great flavor and texture to the cheesecake. The blueberries and eggs will be added to the cheesecake. Cheesecakes are baked in a water bath. This is something I strongly believe in. You often end up with a brown cheesecake that sinks to the center and cracks. Although this cheesecake has small cracks, they are not too noticeable. Blueberry sauce is added to the entire cheesecake. This sauce is a perfect complement to the creamy cheesecake. It adds just enough blueberry flavor to offset lemon cheesecake's wonderful tang.

Ingredients

CRUST

2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar

LEMON BLUEBERRY FILM

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
3/4 cup (173g) sour cream
6 tbsp (90ml) lemon juice
2 tbsp lemon zest
3 large eggs, room temperature
2 large egg yolks, room temperature
1 1/2 cups blueberries

BLUEBERRY TOPPING

1/4 cup (52g) sugar
1 tbsp cornstarch
2 tsp water
2 cups (277g) blueberries

WHIPPED CREAM

1 cup (240ml), heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
Lemon slices, for decorating, optional

Instructions

CRUST 1. preheat the oven to 325°F (163°C). Grease the sides and bottom of a 9-inch (23cm) springform pan. 2. In a small bowl, combine the ingredients for the crust. The mixture should be pressed into the bottom of the springform pan and along the sides. 3. Bake the crust for 10 min, and then let cool. 4. You can cover the pan outside with aluminum foil to prevent water from getting in Put the pan aside.

CHEESECAKE

5. Reduce oven temperature to 300°F (148°C). 6. Mix the cream cheese, sugar, and flour in a large bowl until smooth. Low speed is important to reduce air in the batter. This can lead to cracks. Scrape the bowl. 7. Mix the lemon juice, sour cream and zest together and blend on low speed until combined. 8. Mix the eggs one by one, slowly adding the eggs after each addition. Then add the egg yolks to the bowl and stir until well combined. Make sure to scrape the sides of your bowl until everything is combined. 9. Mix the blueberries gently into the batter. 10. Spread the cheesecake batter evenly in the crust. 11. Place the springform pan in a larger pan. The outside pan should be filled with warm water. The springform pan's top edge should not be covered by water. 12. Bake for 1 hour and 15 minutes. Bake for 1 hour and 15 minutes. 13. After 30 minutes, turn off the oven. While the cheesecake continues to cook, it will slowly cool down. 14. To allow the cheesecake to cool down slowly, you can open the oven door for 30 minutes. This helps to prevent cracking. 15. Place the cheesecake in the fridge to cool completely.

TOPPING

16. Make the topping while the cheesecake cools. Mix the sugar, cornstarch, and water in a saucepan on medium heat. Stir to combine. Heat the mixture until it is dissolved and the sugar starts to melt. 17. Mix the blueberries with the sugar mixture and stir. 18. Cook the blueberries until they are softened, then let them cool. 19. When the blueberries have become mushy, and the juice thickens, take them off the heat. Mix the ingredients in a bowl. Cover with a lid and let cool. 20. Make the whipped cream when ready to serve your cheesecake. Mix the heavy whipping cream, vanilla extract, and powdered sugar in a large bowl. Whip on high speed until stiff peak forms. 21. The cheesecake should be removed from the refrigerator and the sides of the springform plate. Place the cheesecake on a plate. 22. Pipe whipped cream swirls around the cheesecake's edge. Then top it with blueberry topping and lemon slices. 23. Keep cheesecake refrigerated until ready for use. Cheesecake tastes best when it is well covered. It should be eaten within 3-4 days.