Blueberry Lemon Slice

Zesty Lemon Blueberry Cheesecake Slice delivers a smooth, cool treat that blends sharp lemon with juicy blueberries in a traditional cheesecake base. Nestled on a graham cracker base and crowned with a scratch-made blueberry drizzle, it's ideal for parties or just as a sweet indulgence. The lemon brings a zingy kick to the rich filling, while the berry topping adds a fruity punch. Best enjoyed cold for maximum flavor.

INGREDIENTS

• Graham cracker crumbs: 1 1/2 cups, for base
• Granulated sugar: 1/4 cup, for base
• Unsalted butter: 1/2 cup, melted for base
• Cream cheese: 16 oz, room temperature for mixture
• Granulated sugar: 1 cup, for sweetening mixture
• Vanilla extract: 1 tsp, for aroma
• Eggs: 3 large, for binding
• Sour cream: 1/2 cup, for richness
• Lemon juice: 1 tbsp, for tanginess
• Lemon zest: zest of 1 lemon, for citrus punch
• Fresh blueberries: 1 cup, plus extra for decorating
• Fresh blueberries: 1 cup, for sauce
• Granulated sugar: 1/4 cup, for sauce
• Lemon juice: 1 tbsp, for sauce
• Cornstarch: 1 tbsp, for sauce texture
• Water: 1/2 cup, for sauce fluidity

INSTRUCTIONS

Step 1:

Heat oven to 350°F (175°C) and coat a 9-inch springform pan with butter.

Step 2:

Combine graham cracker crumbs, sugar, and melted butter in a bowl until fully mixed.

Step 3:

Pack mixture tightly into the pan bottom and bake for 8-10 minutes until set. Allow to cool down.

Step 4:

Beat softened cream cheese with sugar in a big bowl until creamy and lump-free.

Step 5:

Mix in vanilla extract, lemon juice, and lemon zest until everything's well blended.

Step 6:

Beat in eggs one by one, making sure each is fully mixed. Then blend in sour cream until silky.

Step 7:

Carefully stir in your fresh blueberries without crushing them.

Step 8:

Spread cheesecake mixture over the cooled base, evening out the surface with a spatula.

Step 14:

After thoroughly chilled, spread the lemon blueberry sauce on top and scatter extra fresh blueberries if you want.

Step 13:

Simmer until it thickens up, around 5-7 minutes. Set aside to cool.

Step 12:

Mix blueberries, sugar, lemon juice, cornstarch, and water in a pot.

Step 11:

Let the cheesecake fully cool at room temp, then put it in the fridge for at least 4 hours or leave it overnight.

Step 10:

Switch off the oven, open the door slightly, and let the cheesecake sit in there cooling for an hour.

Step 9:

Cook at 325°F (160°C) for 55-65 minutes, until the middle is mostly firm but wobbles slightly.

Serving and Storage Tips

• Always serve cold for the tastiest results.
• Keep any uneaten portions in the fridge in a sealed container for up to 3 days.

Helpful Notes

• If you want stronger lemon flavor, throw in some extra zest.
• Don't mix the batter too much if you want to avoid cracks.

Tips from Well-Known Chefs

• Chef Tip: Your cream cheese should be room temp to get a smooth, lump-free mix.
• Chef Tip: Try adding a tiny bit of salt to your crust for extra flavor depth.

The Cool, Tangy Pleasure of Lemon Blueberry Cheesecake

With its velvety feel, bright lemony taste, and sweet blueberry topping, this cheesecake works great for any celebration. Its gorgeous look and refreshing flavor combo make it an unforgettable sweet treat that'll wow everyone.

FAQs

Can I swap in frozen blueberries?

Sure, but make sure you thaw and drain them first before adding to your mix or topping.

What's the secret to a crack-free cheesecake?

Let it cool down slowly in the oven and don't overbeat the mixture to keep air bubbles out.

Is it OK to make this dessert in advance?

Absolutely! Make it the day before and keep it in the fridge. Just add the blueberry topping right before you serve it.

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Summary

Blueberry Lemon Slice is a sweet, tangy dessert featuring a creamy base with lemon highlights and fresh blueberry topping. Paired with a buttery crust, it's the perfect option for a party or a casual layered treat. Chill well to let the flavors shine!