Blueberry cheese cake :). This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. This delicious blueberry cheesecake is topped with a fresh blueberry topping, and made with lighter cream cheese and Greek yogurt. Swirling blueberry puree into cheesecake batter isn't only beautiful, it's extremely delicious.
A rich, creamy, silky smooth vanilla cheesecake batter baked over rich buttery graham cracker or homemade shortcrust pastry.
Add sour cream, vanilla and lemon extracts.
I'm a huge cheesecake fan and this is the best cheesecake recipe I've tried.
You can have Blueberry cheese cake :) using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Blueberry cheese cake :)
- You need of for the crust:.
- You need 12 of graham cracker sheets.
- You need 1/4 cup of sugar.
- It's 1/2 cup (1 stick) of unsalted butter, melted.
- Prepare of for the filling:.
- It's 2 (8 oz.) of packages of cream cheese.
- Prepare 1 cup of powdered sugar.
- Prepare 2 cups of heavy whipping cream.
- It's 1 of heaping tsp. vanilla extract.
- You need 2-3 Tbsp. of freshly squeezed lemon juice.
- Prepare of Blueberry Toppings:.
- You need of (I use blueberry jam).
The texture is amazingly smooth and the semi-tart blueberry topping is a perfect match! It's simple to make and difficult to screw up. This recipe was inspired by Ina Garten's Cheesecake. Savor the best of the blues with this crowd-pleasing blueberry cheesecake.
Blueberry cheese cake :) step by step
- For the crust: Blend graham cracker sheets in a food processor or place in a ziplock bag, seal and crush with a rolling pin. And the sugar and melted butter. Mix until well combined. Pour and press evenly into an square 8 x 8 inch dish. Set aside..
- For the filling: Use a standmixer (or hand mixer) to mix cream cheese and powdered sugar until smooth. Add heavy whipping cream, vanilla and lemon juice to the cream cheese mixture. Mix on medium-high speed until mixture is smooth and thick. It should not to be liquid. It should thicken up significantly. Spread over graham cracker crust. Cover with plastic wrap and refrigerate for a minimum of 2 to 3 hours..
- Toppings: (i use blueberry jam) heaten the blueberry jam.
- Let cool and then refrigerate until ready to serve cheesecake. Pour onto cold cheese cake and enjoy :).
My wife and I became highly desired members of a supper club group in anticipation of my contributions.—Dick Deacon, Lawrenceville, Georgia. Okay, so it's not really a blueberry cheesecake but I didn't know what else to call it J. It does have some delicious blueberry pie filling on it though. This is the cheesecake that I made this year for Thanksgiving. After all, what could be better for Thanksgiving dessert.