Description
A delightful dessert featuring bright lemon flavors, a creamy cheesecake center, and a burst of fresh blueberry, perfect for spring and summer celebrations.
Ingredients
Scale
- 150 g (1 1/2 cups) graham cracker crumbs
- 60 g (4 tbsp) unsalted butter, melted
- 25 g (2 tbsp) granulated sugar
- Pinch of salt
- 900 g (32 oz) cream cheese, room temperature
- 200 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 120 ml (1/2 cup) sour cream
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp grated lemon zest
- 1 tsp vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 120 ml (1/2 cup) whole milk
- 80 ml (1/3 cup + 1 tbsp) vegetable oil or melted unsalted butter
- 2 large eggs
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp lemon zest
- 300 g (2 cups) fresh or frozen blueberries
- 50 g (1/4 cup) granulated sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp cornstarch mixed with 1 tbsp (15 ml) water
Instructions
- Preheat the oven to 160°C (325°F). Wrap the outside of a 9-inch springform pan with double-layer heavy-duty foil. Press graham cracker crumbs mixed with melted butter and sugar into the bottom; chill for 10 minutes. Bake crust for 8–10 minutes and cool.
- Beat cream cheese on medium speed until creamy. Add sugar and mix for 1 minute, then add eggs one at a time. Fold in sour cream, lemon juice, lemon zest, cornstarch, and vanilla until smooth.
- Pour cheesecake filling onto chilled crust and smooth the top. Place springform in a larger roasting pan and add hot water halfway up the sides. Bake for 40–50 minutes until edges are set.
- Raise oven temperature to 175°C (350°F). Whisk flour, baking powder, salt, and sugar. In another bowl, mix milk, oil or melted butter, eggs, lemon juice, and zest. Combine wet and dry ingredients until just mixed.
- Spoon lemon cake batter over cheesecake in dollops; it will spread during baking. Bake for 25–30 minutes until golden and a toothpick comes clean.
- For blueberry compote, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries release juice; add cornstarch slurry if thickening is desired.
- Chill the entire cake for at least 4 hours before slicing.
Notes
Chill the cake overnight for best results. Store in the refrigerator for up to 4–5 days.
- Prep Time: 35 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 140 mg