Lemon Cheesecake with Blueberry Sauce

🍋 Lemon Cheesecake with Blueberries

This bright and refreshing cheesecake blends a buttery citrus-scented crust, a smooth and tangy lemon filling, and a glossy blueberry sauce. Each layer brings balance—zesty, creamy, and fruity—making this dessert both elegant and vibrant.

⭐ For the Base

• 200 g graham crackers or oatmeal cookies (finely ground)
• 80 g butter (melted)
• 2 tablespoons sugar
• 1 lemon zest

The crust provides a lightly crisp foundation with a subtle lemon aroma from the added zest. Finely ground crumbs help the mixture pack tightly, giving a sturdy base that supports the creamy filling.

⭐ Cheesecake Filling

• 600 g cream cheese (at room temperature)
• 1 cup sugar (200 g)
• 3 large eggs
• 1 cup sour cream or strained yogurt
• 1/4 cup lemon juice
• 1 lemon zest
• 2 tablespoons cornstarch or flour
• 1 teaspoon vanilla

This filling is smooth and velvety thanks to softened cream cheese, while sour cream adds richness and lemon juice provides brightness. Cornstarch or flour helps stabilize the mixture, ensuring a clean slice.

⭐ Blueberry Sauce

• 2 cups fresh or frozen blueberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch + 2 tablespoons water (to thicken)

The sauce adds a sweet-tart finish, complementing the cheesecake with bursts of juicy blueberry flavor and a glossy, spoonable texture.

🍰 Preparation