Blueberry Lemon Layered Cheesecake
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons sugar
For the lemon cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
For the blueberry cream layer:
- 8 oz cream cheese, softened
- 1/3 cup blueberry puree (blended and strained)
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For the blueberry jelly topping:
- 1 cup blueberry juice or puree
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For garnish:
- Fresh blueberries
- Lemon slices
- Mint leaves
Directions:
1. Preheat oven to 325°F (160°C). Mix graham cracker
crumbs, sugar, and melted butter in a bowl. Press into the
bottom of a 9-inch springform pan. Bake for 10 minutes
and let cool.
2. In a large bowl, beat cream cheese until smooth. Add
sugar, lemon juice, lemon zest, vanilla, and sour cream.
Mix well.
3. Beat in eggs one at a time until incorporated. Pour
mixture over the cooled crust. Bake for 45 minutes or
until the center is just set. Let cool completely, then chill
for 2 hours.
4. For the blueberry cream layer, beat cream cheese with
sugar until smooth. Add blueberry puree, heavy cream,
and vanilla. Mix until fluffy.
5. Spread the blueberry cream gently over the lemon layer
and refrigerate for 1 hour.
6. To make the blueberry jelly topping, heat blueberry
juice, sugar, and lemon juice in a saucepan. Stir in
cornstarch slurry and cook until thickened. Cool to room
temperature.
7. Pour the jelly topping over the blueberry layer and
smooth. Chill the cake overnight.
8. Before serving, garnish with fresh blueberries, a slice
of lemon, and mint leaves.
Prep Time: 45 minutes | Cooking Time: 55 minutes |
Total Time: 6 hours (including chilling)
Kcal: 420 kcal | Servings: 10 servings
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