Wednesday, June 10, 2009

Blueberry Lemon Cheesecake

I am on a cheesecake kick. Plus, I bought a huge tub of blueberries and needed to use some of them up. This lemon blueberry cheesecake is just another take on the same basic cheesecake recipe used in my previous post. Experiment and make your own tasty combination!
The crust.
The filled crust.
Cooking the blueberries and preserves.
The blueberries are poured over the cheesecake to set in the refrigerator.
Once the cheesecake has chilled, the outer ring of the pan is removed.
The inside.
A nice slice.
From Hannah's Kitchen

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 heaping teaspoon lemon zest
1/3 cup unsalted butter, melted

4 (8 ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
2 tablespoons fresh lemon juice
5 eggs

2 cups fresh blueberries
1 cup blueberry preserves
1 teaspoon fresh lemon juice

1. Preheat oven to 475 degrees F.

2. Prepare a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.

3. In a medium bowl, combine the graham cracker crumbs, sugar, lemon zest, and melted butter. Press the crumb mixture into and up the sides of a 9-inch spring form pan that has been sprayed with non-stick spray.

4. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.

5. In the large bowl of an electric mixer beat the cream cheese, sugar, sour cream, vanilla, and lemon juice. Mix for a couple of mines or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

6. Pour the cream cheese filling into the crust.

7. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.

8. Remove the cheesecake from the oven to cool.

9. While cheesecake is cooling, combine blueberries, preserves, and lemon juice in a small saucepan over medium heat. Cook, stirring often until preserves are melted and blueberries have heated through. Set mixture aside to cool.

10. After the cheesecake and the blueberry mixture have cooled to room temperature, pour the blueberry mixture over the cheesecake. Cover with foil and chill for 6-8 hours before removing the outer ring of the pan and serving.


  1. LOVE blueberries and cheesecake...will have to try this!!!!

  2. I LOOOOVE this! And blueberries are so cheap now! Love this!

  3. Definitely give it a try. Blueberries seem to be on sale constantly right now!