Easter celebrations just got sweeter with this Citrus Symphony with Blueberry Accents Cheesecake. This dessert masterpiece combines the creamy texture of cheesecake with the tangy zest of citrus and the sweet burst of blueberries. Perfect for gatherings or a family treat, this recipe promises to be the centerpiece of your festive table. Indulge in the harmonious blend of flavors that are as delightful to the palate as they are to the eye. Get ready to dazzle your guests with this irresistible dessert!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 cups fresh blueberries
- 3/4 cup sugar
- 2 tbsp cornstarch
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 tbsp grated lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream
- Colorful sprinkles for garnish
- Additional blueberries and lemon slices for garnish
Directions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Chill in the refrigerator.
- In a saucepan, combine blueberries, 3/4 cup sugar, and cornstarch. Cook over medium heat until berries burst and the mixture thickens. Cool slightly.
- Beat cream cheese with 3/4 cup granulated sugar until smooth. Add eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
- Pour half of the cheese mixture over the crust. Spoon half of the blueberry sauce over it, then add the remaining cheese mixture. Swirl with a knife.
- Bake for 55-60 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Remove, cool to room temperature, then refrigerate for at least 4 hours.
- Top with sour cream, remaining blueberry sauce, sprinkles, fresh blueberries, and lemon slices before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour | Kcal: 512 | Servings: 12
Notes
To continue reading, scroll down and click Next 👇👇👇
ADVERTISEMENT
Pages: 1 2
