Lemon & Blueberry Cheesecake: Fresh Burst in Every Bite 🍋🫐
Lemon and blueberry cheesecake always brings a bright, zesty twist to the classic. For this one, I started with a simple graham cracker crust—just crushed crackers, melted butter, and a pinch of sugar, pressed firmly into the pan. The filling is where things get interesting: cream cheese, sugar, eggs, a splash of vanilla, and a generous amount of fresh lemon zest and juice. Mixing until smooth is key to avoid lumps.
Once the base is ready, I fold in fresh blueberries. They hold up better than frozen and give little bursts of flavor. After pouring the batter over the crust, I scatter a few more berries on top for good measure. Baking at a lower temperature helps prevent cracks, and letting it cool slowly in the oven with the door cracked open keeps the texture creamy.
A quick tip: run a knife around the edge after baking to keep the cheesecake from sticking. I like to chill it overnight, then top with extra blueberries and a bit of lemon zest before serving. The result is a tangy, creamy dessert with just the right amount of sweetness.
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