Lemon Blueberry Cheesecake
Indulge in a delightful Lemon Blueberry Cheesecake! 🍋🫐 This creamy dessert is a perfect blend of tangy lemon and sweet blueberries.
Equipment
- 1 springform pan For assembling the cheesecake.
- 1 Mixing bowl For mixing the filling.
- 1 spatula For smoothing the filling.
Ingredients
Crust
- 1 ½ cups crushed graham crackers Or a gluten-free alternative.
- 16 oz cream cheese Softened.
Filling
- 1 cup sugar substitute Like agave syrup or stevia.
- 1 cup fresh blueberries Packed with antioxidants.
- ¼ cup fresh lemon juice Adds a refreshing zing.
- 2 tablespoons gelatin Or agar-agar for a vegetarian option.
- 1 cup whipped cream Or coconut cream for a dairy-free version.
Instructions
Prepare the crust
- In a bowl, combine crushed graham crackers with melted butter. Press the mixture into the bottom of a springform pan to create a firm base.
Mix the filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar substitute and lemon juice, mixing well.
Add gelatin
- Dissolve the gelatin in warm water and incorporate it into the cream cheese mixture. This step is crucial for setting the cheesecake.
Fold in blueberries
- Gently fold fresh blueberries into the filling for a burst of flavor. Be careful not to mash them.
Assemble
- Pour the filling over the crust, smoothing the top with a spatula. This ensures an even layer.
Chill
- Refrigerate for at least 4 hours or until set. This chilling time is essential for achieving the perfect texture.
Serve
- Top with additional blueberries and whipped cream before slicing. This adds a beautiful presentation.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 250 | 15g | 5g | 30g |