Do lemon and blueberry taste good together?

Yes, lemon and blueberry taste very good together. The tartness of the lemon contrasts nicely with the sweetness of blueberries . This combination creates a delightful balance. It’s very popular in many desserts.

What is the best flavor of cheesecake?

The best flavor of cheesecake is subjective. However, classic flavors are popular. These include lemon , chocolate, vanilla, and strawberry. Ultimately, it depends on personal taste. Many prefer the lemon blueberry cheesecake .

What are the two main differences between a traditional cheesecake and a New York cheesecake?

Traditional cheesecakes often use sour cream. New York cheesecakes use more cream cheese. This makes them denser and richer. In addition, New York cheesecakes usually have a simpler crust.

How do you freeze lemon cheesecake?

To freeze lemon cheesecake , let it cool completely. Wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to three months. Thaw it in the refrigerator before serving. Freezing lemon blueberry cheesecake requires the same method.

Lemon Blueberry Cheesecake Recipe: Creamy & Delicious

Description

A luscious lemon blueberry cheesecake that perfectly balances tangy citrus with sweet blueberries. Creamy, vibrant, and perfect for any occasion.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the Filling

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
¼ cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the Blueberry Topping

2 cups fresh blueberries
½ cup granulated sugar
2 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water

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Instructions

Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool.
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, lemon juice, lemon zest, and vanilla. Pour over cooled crust.
Bake the cheesecake: Bake at 325°F (160°C) for 50–60 minutes, until the center is just set but slightly jiggly. Turn off the oven, and leave the cheesecake inside for 1 hour.
Cool & chill: Remove from oven, cool fully, then refrigerate at least 4 hours or overnight.
Prepare topping: In a saucepan, cook blueberries, sugar, and lemon juice over medium heat. Stir in cornstarch slurry and cook until thickened. Cool before spreading on cheesecake.
Serve: Spoon blueberry topping over chilled cheesecake and garnish with fresh lemon slices or extra blueberries.

Notes

Always use room temperature cream cheese and eggs for a smooth filling.

Don’t overmix the batter; it prevents cracks.

A water bath helps ensure even baking and prevents dryness.

Can be made 1–2 days ahead for easier entertaining.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American