Ingredientes para Lemon Blueberry Cheesecake
- Vanilla Wafers
- Butter
- Ground Nutmeg
- Granulated Sugar
- 4 large eggs
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- Lemon Juice
- Lemon Zest
- Fresh Blueberries
- 2 tablespoons water
- Cornstarch
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Blueberry Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Lemon Blueberry Cheesecake
- **Crust:** In a food processor, pulse 1 ½ cups graham cracker crumbs until finely ground.
- In a medium bowl, combine the crumbs with ¼ cup granulated sugar, 6 tablespoons (3 ounces) melted unsalted butter, and 1 teaspoon lemon zest. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan. Chill for 1 hour.
- **Filling:** In a large bowl, beat together 2 (8 ounce) packages cream cheese, softened, 1 ¼ cups granulated sugar, and 1 cup sour cream until smooth and creamy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon lemon extract and ½ teaspoon vanilla extract. Pour over the chilled crust, spreading evenly.
- Bake in a preheated 325°F (160°C) oven for 1 hour and 15 minutes, or until the center is almost set. Turn off oven and let cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Run a thin knife around the inside edge of the pan to release the cheesecake. Let it cool completely on a wire rack.
- **Blueberry Topping:** In a heavy saucepan, combine 3 cups fresh or frozen blueberries, ½ cup granulated sugar, and 2 tablespoons water.
- Heat over medium heat, stirring occasionally, until the sugar dissolves (about 5 minutes).
- Reduce heat to medium-low and simmer for another 5 minutes, or until the blueberries soften and release their juices.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
- Stir the cornstarch mixture into the blueberry mixture. Cook, stirring constantly, until the sauce thickens (about 1 minute). Remove from heat and let cool completely.
- **Assembly:** Once the topping and cheesecake are completely cool, gently pour the blueberry topping over the cooled cheesecake. Smooth the top.
- Cover and chill for at least 6 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
78g
Fat
97g
Carbs
7g
