How long should I let a cheesecake cool before putting it in the fridge?

You should let the cheesecake cool completely at room temperature before refrigerating it. This usually takes about 2-3 hours. Cooling it slowly helps prevent cracking. After it cools down at room temperature, refrigerate it for at least 4 hours, or preferably overnight, to allow it to set fully.

What can you use to decorate cheesecake?

You can use various items to decorate your cheesecake. Fresh fruits like blueberries , lemon slices, or lemon zest are great options. Additionally , a sprinkle of powdered sugar, whipped cream, or a drizzle of lemon curd can enhance its appearance and taste.

Should leftover cheesecake be refrigerated?

Yes, leftover cheesecake should be refrigerated to maintain its freshness and prevent bacterial growth. Cover it tightly and it can last for about 3-4 days in the refrigerator.

The Ultimate Lemon Blueberry Cheesecake Recipe

Description

This Lemon Blueberry Cheesecake is a creamy, tangy dessert bursting with the flavors of fresh blueberries and zesty lemon, perfect for any occasion.

Ingredients

Scale

For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

Preheat the oven:
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
Prepare the crust:
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the springform pan and up the sides slightly. Bake for 10 minutes, then let cool.
Make the filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, flour, lemon juice, lemon zest, and vanilla extract until smooth.
Assemble and bake:
Pour the filling over the crust. Bake for 50-60 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open.
Prepare the topping:
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices. Add the cornstarch mixture and cook for another 1-2 minutes until thickened. Let cool.
Chill and serve:
Once the cheesecake has cooled completely, spread the blueberry topping over the top. Refrigerate for at least 4 hours or overnight before serving.

Notes

Use fresh, ripe blueberries for the best flavor, but frozen ones work in a pinch.
For a smoother cheesecake, ensure all ingredients are at room temperature before starting.

Prep Time: 20 minutes
Cook Time: 5 hours (including refrigeration)
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 20 g
Sodium: 240 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 85 mg

Keywords: lemon cheesecake, blueberry cheesecake, dessert, tangy cheesecake, creamy cheesecake