Blueberry Lemon Cheesecake Recipe: Creamy, Tangy, and Irresistibly Delicious

Ingredients

For the Crust:

• 180 ml (1.5 cups) graham cracker crumbs
• 45 ml (3 tbsp) brown sugar
• 30 ml (2 tbsp) melted butter

For the Cheesecake:

• 1 sachet (7 g) unflavored gelatin
• 125 ml (1/2 cup) milk
• 3 packs (250 g each) cream cheese, softened
• 1 lemon (zest and juice)
• 250 ml (1 cup) fresh blueberries
• 250 ml (1 cup) granulated sugar
• 180 ml (3/4 cup) whipped cream

For the Garnish:

• 375 ml (1.5 cups) whipped cream
• 250 ml (1 cup) fresh blueberries
• 180 ml (3/4 cup) blueberry jam
• Few fresh mint leaves

Preparation

Preheat your oven to 180°C (350°F). In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter until well blended. Press the mixture firmly into the bottom of a 20-cm (8-inch) springform pan lined with parchment paper. Bake for 8-10 minutes, then remove and let cool.

In a microwave-safe bowl, sprinkle the gelatin over the milk and let it bloom for 5 minutes. In a large mixing bowl, beat the cream cheese, lemon zest, lemon juice, blueberries, and sugar until smooth. Heat the gelatin mixture in the microwave for 20-30 seconds until fully dissolved, then add it to the cream cheese mixture along with the whipped cream. Mix until well combined.

Pour the cheesecake filling over the cooled crust and smooth the top. Refrigerate for 3-4 hours or until set. Once set, unmold the cheesecake and top with whipped cream. In a bowl, gently mix fresh blueberries with blueberry jam and spread over the whipped cream. Garnish with fresh mint leaves. Enjoy this creamy, tangy, and fruity delight!