Spring is here! What better way to celebrate than with a fresh, fruity dessert? This lemon blueberry cheesecake is a great introduction to making cheesecakes. By using a pre-made crust, there is very little prep work required. The fresh lemon juice and zest make the blueberry flavor pop!
Ingredients
- 1 pre-made graham cracker pie crust
- 12 oz. cream cheese, softened
- ¾ c. sugar
- 2 eggs
- 1 tbsp. lemon zest
- 1 ½ tbsp. lemon juice
- ½ tsp. vanilla extract
Blueberry Sauce
- ¾ c. blueberries
- 1/8 c. sugar
- 1 tbsp. water
- ½ tbsp. lemon juice
- ½ tbsp. cornstarch
Instructions
- Preheat oven to 350 degrees. Once preheated, bake pie crust for 5 minutes, then remove from oven.
- In a mixing bowl, beat cream cheese until smooth. Then, add eggs, lemon juice, lemon zest and vanilla. Combine.
- Once the crust has cooled, pour half of the cream cheese mixture into the crust.
- In a small pot, add blueberries, sugar, water, lemon juice and corn starch. Stir over medium heat until ingredients are combined. The blueberries will become soft and burst open. Then, remove from heat.
- Once the blueberry sauce has cooled, swirl it into the lemon cream cheese mixture.
- Wrap the bottom and sides of the pie pan in aluminum foil. You want it to be tall enough to protect it from the water bath. The top of the cheesecake should be uncovered.
- Fill a larger, oven safe pan or baking dish halfway with hot water. Then, set your foil-wrapped pie pan inside. This will prevent the cheesecake from cracking while it bakes.
- Bake at 350 degrees for one hour, or until the surface is springy to the touch. Remove from water bath and allow to cool. Then, wrap in foil and let sit overnight for the best texture.
- Optional: Top with whipped cream and leftover blueberry sauce, if any. Enjoy!
Megan Kingsley can be reached at [email protected]