Lemon Cream Blueberry Cheesecake

Posted on

Lemon Cream Blueberry Cheesecake

Made this for Mother’s Day.  The whole family loved it!  Light and creamy cheesecake bursting with lemon flavor drizzled with a light blueberry topping just before serving.  YUM!  🙂

Lemon Cream Blueberry Cheesecake
Prep time
Cook time
Total time
Serves: 12
  • CRUST:
  • 1 ½ cups graham crackers crumbs
  • 3 tablespoon white sugar
  • ⅓ cup butter, melted
  • 4 (8 ounce) packages cream cheese softened
  • 1 cup sugar
  • 4 egg yolks
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • 4 egg whites
  • ⅓ cup sugar
  • 3 cups fresh blueberries
  • ¾ cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, unsalted
  • 1 tablespoon cornstarch
  1. Preheat oven to 350 degrees. Lightly grease 9 inch springform pan. Cut a square of aluminum foil to wrap around the outside bottom of springform pan, making sure it covers at least 1 ½ inch up sides of pan.
  2. CRUST: Mix graham crumbs, sugar and butter; Press into bottom of springform pan.
  3. Cook for 8 minutes. Remove pan from oven and let cool on a rack.
  5. In a large mixing bowl, beat cream cheese for 2 minutes or until creamy. Add sugar. Beat until combined. Beat in the egg yolks. Beat in lemon zest, lemon juice, vanilla, and sour cream until well blended.
  6. In a medium size bowl, beat egg whites until soft peaks form. Add remaining ⅓ cup sugar and beat until stiff peaks form. Fold meringue into cream cheese mixture until no meringue streaks remain. Pour filling into springform pan. Place in a 10 x 13 baking dish. Pour hot water into the baking pan up to 1 inch on the sides of the springform pan.
  7. Bake for 55 minutes. Turn off heat and open the oven door about 2 inches to allow cake to set. Let set for 1 hour in oven. Leave cheesecake in springform pan and refrigerate for 4 hours or longer before serving.
  8. Blueberry Topping
  9. Combine all topping ingredients in a saucepan over medium to high heat. Bring to simmer and cook for 4 minutes. Let cool. Refrigerate until ready to serve cheesecake. Pour the blueberry topping over cheesecake just before serving.
Taste and see that the Lord is Good!


It's only fair to share...Share on StumbleUponShare on TumblrShare on YummlyTweet about this on TwitterPin on PinterestShare on Google+Digg thisShare on Facebook

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

To prove you're a person (not a spam script), type the security word shown in the picture. Click on the picture to hear an audio file of the word.
Anti-spam image