A Light and Refreshing Dessert: Vegetarian Lemon Blueberry Cheesecake

Delight in a light and refreshing dessert with our Vegetarian Lemon Blueberry Cheesecake.

This cheesecake features a creamy lemon-infused filling swirled with vibrant blueberry compote, all atop a buttery graham cracker crust. Perfect for a summer treat that’s both indulgent and refreshing.

Here's how you can create this delightful dessert at home:

Ingredients

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Blueberry Compote:

• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Lemon Cheesecake Filling:

• 24 oz cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• Zest of 2 lemons
• Juice of 1 lemon
• 1 teaspoon vanilla extract

For Garnish:

• Fresh blueberries
• Lemon zest
• Fresh mint leaves

Instructions

1. Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.

2. Prepare the Blueberry Compote:

In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture begins to simmer.

• Stir in the cornstarch mixture and continue to cook until the compote thickens, about 2-3 minutes. Remove from heat and let it cool.

3. Prepare the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

• Add the eggs one at a time, beating well after each addition.
• Mix in the sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract until fully combined.

4. Assemble the Cheesecake:

Pour half of the cheesecake filling over the cooled crust. Spoon half of the blueberry compote over the filling and swirl gently with a knife.

• Pour the remaining cheesecake filling over the swirled layer and repeat with the remaining blueberry compote.
• Use a knife or skewer to create a beautiful swirl pattern on the top layer.

5. Bake the Cheesecake:

Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

• Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly golden.
• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
• Remove the cheesecake from the oven and water bath, and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight.

6. Garnish and Serve:

Before serving, garnish the cheesecake with fresh blueberries, lemon zest, and mint leaves. Slice and enjoy this refreshing and indulgent treat!

Grocery List for Easy Shopping

• Graham crackers
• Sugar
• Unsalted butter
• Fresh or frozen blueberries
• Lemon
• Cornstarch
• Cream cheese
• Eggs
• Sour cream
• Heavy cream
• Vanilla extract
• Fresh mint leaves

This vegetarian lemon blueberry cheesecake is the perfect blend of creamy, tangy, and sweet, making it an ideal dessert for any occasion. Enjoy every delightful bite! 🌟🍽️

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