Lemon Blueberry Cheesecake Recipe

Name: Lemon Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: VANILLA WAFER CRUST; 4 cups vanilla wafers (or 2 3/4 cups wafer crumbs); 1/2 cup butter, melted; 1/2 teaspoon ground nutmeg; LEMON FILLING; 2/3 cup granulated sugar; 4 large eggs; 24 ounces blocks cream cheese, chopped & softened; 2/3 cup full fat sour cream; 1/3 cup lemon juice; 1 tablespoon finely grated lemon zest; BLUEBERRY TOPPING; 2 cups fresh blueberries (or frozen & thawed); 1/3 cup granulated sugar; 2 teaspoons water; 1 tablespoon cornstarch

Servings: persons

VANILLA WAFER CRUST
4 cups vanilla wafers (or 2 3/4 cups wafer crumbs)
1/2 cup butter, melted
1/2 teaspoon ground nutmeg
LEMON FILLING
2/3 cup granulated sugar
4 large eggs
24 ounces blocks cream cheese, chopped & softened
2/3 cup full fat sour cream
1/3 cup lemon juice
1 tablespoon finely grated lemon zest
BLUEBERRY TOPPING
2 cups fresh blueberries (or frozen & thawed)
1/3 cup granulated sugar
2 teaspoons water
1 tablespoon cornstarch

1
CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
2
Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
3
FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.
4
Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
5
Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled.
6
TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
7
Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
8
Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
9
ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.

1953

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: VANILLA WAFER CRUST, 4 cups vanilla wafers (or 2 3/4 cups wafer crumbs), 1/2 cup butter, melted, 1/2 teaspoon ground nutmeg, and more.

Yes, Lemon Blueberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Blueberry Cheesecake

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