Lemon Blueberry Cheesecake
A creamy and refreshing cheesecake featuring vibrant lemon and juicy blueberries, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 large Juice and zest of 1 large lemon
- 1 teaspoon vanilla extract
For the Topping
- 1 cup fresh blueberries (or thawed frozen)
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- optional additional lemon zest for garnish
Instructions
Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Pre-bake for 10 minutes at 350°F (175°C) until lightly golden, then set aside to cool.
Make the Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add in the sugar, mixing until fully incorporated.
- Beat in the sour cream, followed by the eggs one at a time.
- Finally, stir in the lemon juice, lemon zest, and vanilla extract.
Bake the Cheesecake
- Pour the filling onto the cooled crust in the springform pan.
- Bake at 325°F (162°C) for 50–60 minutes or until the edges are set but the center still jiggles.
Cool it Down
- Let the cheesecake cool on the counter for about an hour.
- Refrigerate for at least 4 hours or overnight.
Prepare the Topping
- In a small saucepan, combine the blueberries, lemon juice, and sugar over medium heat.
- Cook for about 5–7 minutes until the blueberries start to burst.
- Let it cool.
Serve
- Spoon the blueberry topping over the cheesecake.
- Add a sprinkle of lemon zest and serve.
Notes
Use frozen blueberries if fresh ones are not available. Don't skip the lemon zest for extra flavor. You can replace blueberries with other berries if desired.