The perfect balance of tangy and sweet, this lemon cheesecake is topped with a lemony berry sauce made with either fresh or frozen blueberries.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
573 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
Step 3
Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
Step 4
Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
Step 5
While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
Step 6
To serve, slice cheesecake and top with blueberry sauce.
Ingredients
1 teaspoon vanilla extract
6 tablespoons white sugar
1 cup water
4 teaspoons lemon juice
6 tablespoons butter, melted
4 teaspoons cornstarch
2 (8 ounce) packages cream cheese, at room temperature
