Double Lemon Blueberry Cheesecake

Creamy Lemon Blueberry Cheesecake filling is baked into a crisp graham cracker crust and topped with luscious blueberry sauce. Top this show stopping dessert with fresh whipped cream. This stunning dessert is full of bright, fresh flavor – perfect for spring and summer entertaining.

For the Crust

2 cups graham cracker crumbs
2 tbsp granulated sugar
1/2 cup salted butter, melted
For the Blueberry Cheesecake
32 ounces cream cheese, softened at room temperature use full fat blocks
1 and 1/2 cups granulated sugar
4 large eggs, at room temperature
1 cup sour cream, at room temperature use full fat
2 teaspoons vanilla extract
1 cup blueberry preserves
3 tbsp lemon juice
For the Blueberry Topping

2 and 1/2 cups fresh or frozen blueberries, divided If using frozen, don’t thaw them
1/2 cup granulated sugar
2 tsp cornstarch or corn starch
1 teaspoon lemon zest
2 tsp lemon juice
1 tbsp warm water
1/2 tsp vanilla extract
For the Whipped Cream:
1/2 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

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