Description
This Lemon Blueberry Cheesecake is a creamy and indulgent dessert featuring a buttery graham cracker crust, smooth lemon-infused cream cheese filling, and bursts of fresh blueberries. Baked to perfection and chilled to set, it’s perfect for special occasions or any time you crave a refreshing, fruity cheesecake.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 8 minutes, then remove it from the oven and set it aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add 1 cup sugar and continue mixing until the mixture becomes light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.
- Incorporate the blueberries: Toss the blueberries with the tablespoon of all-purpose flour, which helps prevent them from sinking to the bottom during baking. Gently fold the floured blueberries into the cheesecake batter, taking care not to break them up.
- Assemble and bake: Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top for an even layer. Bake the cheesecake for 55 to 65 minutes, or until the center is almost set but still slightly jiggly when you gently shake the pan.
- Cool and chill: Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking. Afterward, remove it from the oven and refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Top the cheesecake with whipped cream, additional lemon zest, or a blueberry sauce for added flavor and presentation.
- You can use frozen blueberries directly from the freezer without thawing; tossing them in flour helps keep them suspended in the batter.
- Always allow the cheesecake to chill completely before slicing to ensure clean, neat slices.
