Description
A soft and bright cheesecake layered with a crisp crust, creamy lemon cheese filling, and sweet blueberry jam, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- Whipped cream (for garnish)
- Fresh blueberries (for garnish)
- Lemon slices (for garnish)
- Edible flowers or mint leaves (optional, for garnish)
Instructions
- Mix graham cracker crumbs, sugar, and melted butter.
- Press the mix into the bottom of a springform pan and chill.
- Beat cream cheese and sugar until smooth.
- Mix in lemon zest, lemon juice, vanilla, and eggs one at a time.
- Layer over crust, leaving space for the blueberry layer.
- Cook blueberries with sugar, cornstarch, and water until thickened. Cool.
- Spread the cooled blueberry mix carefully over the first cheese layer.
- Add the second cheese cream layer on top of the blueberries.
- Chill for 120 minutes to set the cake.
- Heat lemon juice and zest. Add sugar and the cornstarch solution. Stir until thickened.
- Pour the lemon glaze over the chilled cake and return to fridge to set.
- Just before serving, add whipped cream, fresh blueberries, lemon slices, and optional flowers or mint.
Notes
Use room temperature cream cheese for a smooth mix and cool the blueberry mix well to prevent it from sinking into the cheese layer.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American