Lemon Blueberry Crumble Cheesecake

Lemon Blueberry Crumble Cheesecake is a treat that’s hard to resist! Imagine a smooth, creamy cheesecake layered with a burst of fresh blueberries and a crumbly topping that contrasts perfectly with the rich filling. It’s like summertime on a plate. This cheesecake has the right balance of sweet and tart, thanks to zesty lemon and juicy blueberries. When you take a bite, the flavors harmonize beautifully, making you want just one more slice. Plus, the texture of the streusel adds an enjoyable crunch, turning a classic dessert into something extraordinary. It’s perfect for special celebrations or just a sweet afternoon treat. You’ll have fun making it and even more fun sharing it with friends and family. Now, let’s get into how to whip up this delicious dessert that’s sure to impress anyone who tries it!

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Why This Recipe Works

This recipe shines because it beautifully balances the flavors of tart lemon and sweet blueberries. The tangy lemon gives the cheesecake a refreshing zing, while the blueberries add a burst of sweetness. The streusel topping enhances the overall experience too; its crumbly texture makes every bite exciting. Not to forget, the chemistry behind the ingredients, like cream cheese and eggs, creates a rich, creamy texture that melts in your mouth. Each component plays a crucial role, ensuring you enjoy every single bite of the Lemon Blueberry Crumble Cheesecake.

Why You’ll Love This Lemon Blueberry Crumble Cheesecake

You’re going to love this cheesecake for so many reasons! The creamy filling, combined with fruity flavors, makes it an indulgence you won’t forget. Each spoonful is layered with nostalgia, evoking memories of springtime delights. Plus, this recipe invites you to get creative; you can personalize it with your favorite toppings, making it suitable for any occasion. Whether you celebrate a birthday or just savoring a quiet evening, this Lemon Blueberry Crumble Cheesecake is the perfect choice.

Ingredients

For the Blueberry Jam:

• 16 oz (340 g) fresh blueberries
• 3/4 cup (150 g) granulated white sugar
• 2 tbsp (30 ml) lemon juice
• 1 1/2 tsp vanilla extract
• 2 tsp (5 g) cornstarch

For the Crumble:

• 1/2 cup + 2 tbsp (125 g) granulated white sugar
• 1/2 tbsp (5 g) lemon zest
• 1/2 cup (112 g) unsalted butter, softened
• 1/2 tsp vanilla extract
• 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
• 1/4 tsp salt

For the Crust:

• 4 heaping cups (240 g) Nilla Wafers (about 68 cookies)
• 1/2 cup (112 g) unsalted butter, melted
• 2 tbsp (25 g) granulated white sugar

For the Lemon Cheesecake:

• 32 oz (907 g) cream cheese, softened at room temperature
• 1 1/4 cups (250 g) granulated white sugar
• 2 tbsp (16 g) cornstarch
• 1/3 cup (82 g) sour cream, at room temperature
• 3 tbsp (30 g) lemon zest
• 1 tbsp (15 ml) vanilla extract
• 3 eggs, at room temperature
• 3 egg yolks, at room temperature

For the Whipped Cream:

• 3/4 cup (180 ml) heavy cream
• 1/4 cup (34 g) powdered sugar
• Fresh blueberries and lemon slices, for topping

Making the Blueberry Jam

To make the blueberry jam, start by combining blueberries, sugar, lemon juice, vanilla, and cornstarch in a medium pot. Place it on medium heat, stirring gently. After about 20-23 minutes, the mixture should thicken nicely. As it cooks, don’t be afraid to smash some blueberries; this will help create that jammy texture we all love. Once done, let it cool completely, and you’ll yield about 1 3/4 cups (420 ml) of delicious jam.

Crafting the Crumble

Next, we craft the crumble. In a medium bowl, mix sugar with lemon zest. Rubbing it between your fingers will release those wonderful flavors. Then, add softened butter and vanilla, using an electric mixer to cream everything together until it becomes fluffy. Stir in the flour and salt until coarse crumbs form. Chill this mixture in the fridge while you prepare the cheesecake; this helps enhance the texture.

Preparing the Crust

Preheat your oven to 350°F (175°C). While it warms, take a 9-inch springform pan and wrap it in aluminum foil to prepare for the water bath. Process the Nilla Wafers into fine crumbs, then combine them with melted butter and sugar. Press this mixture into the bottom of the pan and slightly up the sides. Bake the crust for about 10 minutes and let it cool before adding the cheesecake.

Creating the Lemon Cheesecake

Now comes the fun part: creating the lemon cheesecake. In a large mixing bowl, beat the cream cheese, sugar, and cornstarch until it’s smooth. Next, add sour cream, lemon zest, and vanilla. Mix well. Gradually add the eggs and egg yolks while mixing on low speed to avoid overmixing—this is key for a smooth texture. Layer the cheesecake batter in your crust, alternating with spoonfuls of blueberry jam. Finally, sprinkle the chilled crumble on top.

To bake, place your cheesecake in a roasting pan and fill the pan with boiling water. This helps with a creamy texture and prevents cracks. Bake everything at 350°F (175°C) for about 1 hour and 15 minutes. After baking, let it cool in the oven for another hour before chilling it overnight.

Preparing the Whipped Cream

For the whipped cream, just beat heavy cream and powdered sugar together until stiff peaks form. Then, you can pipe this adorable whipped cream around the edge of the cheesecake for a beautiful finish.

Serving Suggestions

Once you’re ready to serve, enjoy it chilled. Top your slices with fresh blueberries and lemon slices for that extra flair. This cheesecake pairs wonderfully with a light iced tea or refreshing sparkling lemonade, making every bite extra enjoyable.

Tips for Success

To ensure everything turns out perfectly, make sure all ingredients are at room temperature; this step helps with smooth mixing. Don’t skip that water bath—it’s crucial for keeping the cheesecake creamy and preventing those dreaded cracks.

Variations

Want to mix it up? You can easily swap out blueberries for strawberries or raspberries for a tasty twist. Adding a pinch of cinnamon to the crumble also gives it a delightful warm spice note, elevating the flavors even further.

Storage Tips

If you have any leftovers, they can be stored in the refrigerator for up to 5 days. Alternatively, you can freeze the cheesecake without toppings for up to 3 months. Just remember to thaw it overnight in the fridge before serving.

Pairing Ideas

For a refreshing twist, pair your cheesecake with tangy Greek yogurt. If you’re looking for indulgence, serve it alongside a scoop of vanilla ice cream.

FAQs

1. Can I use frozen blueberries instead of fresh?
   Yes, frozen blueberries will work just fine! Just thaw and drain any excess juice before using.

2. How can I tell when the cheesecake is done?
   It should be set around the edges with a slight jiggle in the center. Trust me, it will firm up as it cools.

3. Is it necessary to refrigerate overnight?
   Absolutely! Refrigerating helps the flavors meld together and improves the overall texture.

4. Can I make this cheesecake gluten-free?
   Yes! Just use gluten-free cookies instead of Nilla Wafers for the crust.

5. What if my cheesecake cracks?
   Don’t worry too much! A layer of whipped cream or fresh fruit can cover any imperfections.

This Lemon Blueberry Crumble Cheesecake is bound to become a favorite in your dessert repertoire. Its vibrant flavors will elevate any celebration, while the combination of creamy cheesecake and crumble captures the essence of springtime delights. Perfect for gatherings, picnics, or a sweet end to a cozy dinner, this recipe is sure to impress and satisfy. Enjoy this delightful fusion of flavors with every creamy, fruity bite!

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