Lemon Blueberry Cheesecake Recipe
Fresh fruit coulis
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake
Method
Preparation
- 1
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, beating well after each addition. Add sour cream, eggs, vanilla extract, lemon juice, and lemon zest. Mix until well combined. Gently fold in the blueberries.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes or until the center is set and slightly jiggles when shaken. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- 4
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 5
Serve with Coulis
To serve, prepare a fresh fruit coulis by blending fresh blueberries with a little sugar and lemon juice. Strain if desired. Serve slices of cheesecake drizzled with the coulis.
