LEMON BLUEBERRY CHEESECAKE
This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.
Provided by Life Love and Sugar
Categories Dessert
Time 3h40m
Number Of Ingredients 20
Steps:
- CRUST
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- . Bake the crust for 10 minutes, then set aside to cool.
- . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE
- p id="instruction-step-6″>5. Reduce oven temperature to 300°F (148°C). 6.
- In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 7.
- Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined. 8.
- Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9.
- Gently stir the blueberries into the batter. 10
- Pour the cheesecake batter evenly into the crust. 11
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly. 13
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 14
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15
- Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely. TOPPING
- id="instruction-step-17″>16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt. 17
- Add the blueberries and stir to coat with the sugar mixture. 18
- Continue to cook until the blueberries start to soften and let out juice. 19
- Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool. 20
- When you're ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. 21
- Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate. 22
- Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon. 23
- Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 555 calories, Sugar 35.3 g, Sodium 384.2 mg, Fat 35.9 g, SaturatedFat 20.6 g, TransFat 0.5 g, Carbohydrate 52.9 g, Fiber 2.3 g, Protein 7.9 g, Cholesterol 160.7 mg
FROZEN LEMON BLUEBERRY CHEESECAKE
Get a double dose of fruity flavors with this Frozen Lemon Blueberry Cheesecake. The Frozen Lemon Blueberry Cheesecake is topped with a blueberry drizzle.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in COOL WHIP; spoon over crust.
- Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
- Let cheesecake stand at room temperature 15 min. before serving topped with blueberry sauce.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5609 g, Sugar 0 g, Protein 4 g
BLUEBERRY-LEMON CHEESECAKE
I combined aspects of other recipes I have made to find this recipe. It is a perfect balance of tangy and sweet, which you can alter to your preferred taste.
Provided by Stephanie Watkins
Time 2h55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
- Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
- Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
- While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
- To serve, slice cheesecake and top with blueberry sauce.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 66.2 g, Cholesterol 131 mg, Fat 32.1 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 18.6 g, Sodium 340.4 mg, Sugar 49.4 g
More about "frozen lemon blueberry cheesecake recipes"
LEMON BLUEBERRY CHEESECAKE CAKE RECIPE | OMG …
From omgchocolatedesserts.com
4.6/5 (57)Total Time 14 hrsCategory Dessert
- Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
- Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
- Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
- Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
MINI LEMON BLUEBERRY CHEESECAKE BITES - LIVE WELL BAKE …
From livewellbakeoften.com
4.9/5 (17)Estimated Reading Time 7 minsCategory DessertTotal Time 5 hrs
EASY CHEESECAKE RECIPE WITH BLUEBERRY TOPPING (NO …
From natashaskitchen.com
LEMON BLUEBERRY CHEESECAKE - CONFESSIONS OF A BAKING …
From confessionsofabakingqueen.com
LEMON BLUEBERRY CHEESECAKE ICE CREAM - CREATIONS BY …
From creationsbykara.com
27 BEST FROZEN BLUEBERRY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
LEMON BLUEBERRY TOPPING FOR CHEESECAKE - THE TOASTY …
From thetoastykitchen.com
BLUEBERRY LEMON CHEESECAKE RECIPE - DINNER, THEN …
From dinnerthendessert.com
BLUEBERRY CHEESECAKE | RECIPETIN EATS
From recipetineats.com
FROZEN LEMON BLUEBERRY CHEESECAKE PIE – MUST LOVE HOME
From mustlovehome.com
BLUEBERRY SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FROZEN BLUEBERRY CHEESECAKE | CANADIAN LIVING
From canadianliving.com
BLUEBERRY CHEESECAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THIS EASY BERRY DESSERT IS MY GO-TO ALL SUMMER LONG - SIMPLY …
From simplyrecipes.com
BAKED LEMON & BLUEBERRY CHEESECAKE - SLOW THE COOK DOWN
From slowthecookdown.com
BLUEBERRY-LEMON CHEESECAKE BARS RECIPE - CHATELAINE.COM
From chatelaine.com
LEMON BLUEBERRY NO BAKE CHEESECAKE - OH SWEET BASIL
From ohsweetbasil.com
BLUEBERRY CHEESECAKE - THE RECIPE REBEL
From thereciperebel.com
LEMON BLUEBERRY CHEESECAKE FROZEN YOGURT RECIPE | SIDECHEF
From sidechef.com
FROZEN LEMON CHEESECAKE WITH FRESH BLUEBERRY TOPPING
From letsdishrecipes.com
BLUEBERRY CHEESECAKE EGG ROLLS RECIPE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
FROZEN LEMON BLUEBERRY CHEESECAKE BARS - NIELSEN-MASSEY VANILLAS
From nielsenmassey.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love