Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Best Lemon Cheesecake with Blueberries
Nesting Lane Indulge
Indulge in the Best Lemon Cheesecake with Blueberries - a creamy and tangy dessert with a sweet blueberry topping.
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
50
minutes
mins
Cook Time
1
hour
hr
40
minutes
mins
Total Time
2
hours
hrs
30
minutes
mins
Course
Dessert
Cuisine
Greek
Servings
12
Equipment
Food Processor
Medium Bowl
Springform Pan
Large Mixing Bowl
Wire Rack
Heavy Saucepan
Measuring Cup
Ingredients
1x
2x
3x
VANILLA WAFER CRUST
4
cups
vanilla wafers (or 2 3/4 cups wafer crumbs)
½
cup
butter
melted
½
teaspoon
ground nutmeg
LEMON FILLING
⅔
cup
granulated sugar
4
large
eggs
24
ounces
cream cheese
chopped & softened
⅔
cup
sour cream
⅓
cup
lemon juice
1
tablespoon
lemon zest
finely grated
BLUEBERRY TOPPING
2
cups
fresh blueberries or (frozen & thawed)
⅓
cup
granulated sugar
2
teaspoons
water
1
tablespoon
cornstarch
Instructions
For the Crust:
Crush wafers into fine crumbs using a blender or food processor.
Combine crumbs with other ingredients in a medium-sized bowl.
Press the mixture evenly onto the bottom of a greased 9-inch springform pan.
Chill the crust for an hour.
For the Filling:
In a large bowl, beat sugar and eggs until thick and pale.
Add cream cheese, sour cream, lemon, and lemon zest.
Beat the mixture until well combined.
Pour the filling over the crust, spreading it evenly.
Bake in a preheated 325°F oven for 1 to 1¼ hours, or until the center is almost set.
Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly.
Let the cheesecake cool in the pan on a wire rack.
For the Topping:
Combine berries and sugar in a heavy saucepan.
Heat and stir the mixture on medium for 5 to 7 minutes until the sugar dissolves.
Reduce the heat to medium-low and let it simmer for another 5 minutes to release the juice from the berries.
Combine water and corn starch in a small cup until smooth.
Add the corn starch mixture to the blueberry mixture and stir until it thickens.
Let the topping cool.
To Assemble:
Pour the topping over the cheesecake in the pan and smooth the top.
Cover the cheesecake and chill it for at least 6 hours, preferably overnight.
Nutrition
Serving:
1751
g
Calories:
400.8
kcal
Carbohydrates:
23.7
g
Protein:
7.1
g
Fat:
31.9
g
Saturated Fat:
19.5
g
Cholesterol:
158.8
mg
Sodium:
252.8
mg
Fiber:
0.7
g
Sugar:
19.5
g
Tried this recipe? Let us know what you think!
Mention
@nestinglaneindulge
or tag
#nestinglaneindulge
!