Description
Indulge in the perfect combination of tangy lemon and sweet blueberries with this delightful Lemon Blueberry Cheesecake recipe. Creamy and rich, with a buttery graham cracker crust and a luscious blueberry topping, this dessert is a showstopper for any occasion.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the filling:
- 3 (8-ounce) packages cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan, then bake for 10 minutes. Set aside to cool.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon zest, lemon juice, vanilla, and sour cream. Pour over crust and bake for 55–65 minutes.
- Cool and chill: Let the cheesecake cool in the oven with the door cracked for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
- Prepare the topping: Cook blueberries, sugar, cornstarch, water, and lemon juice in a saucepan until thickened. Cool and spoon over the chilled cheesecake before serving.
Notes
- You can make the blueberry topping ahead and refrigerate for up to 3 days.
- Garnish with fresh blueberries or lemon slices for an extra touch.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
