Lemon Blueberry Cheesecake
A luscious lemon blueberry cheesecake that combines creamy richness with vibrant citrus and berry flavors.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 260 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 1/4 cup sour cream
Instructions
- Preheat the oven to a cozy 325°F (163°C) to prepare for the baking magic to unfold.
- Create the crust by combining graham cracker crumbs, sugar, and melted butter, then pressing the mixture into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time into the cream cheese mixture, mixing well after each addition.
- Mix in the fresh lemon juice and lemon zest until combined.
- Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
- Pour the creamy mixture over the crust in the springform pan and smooth it out evenly.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Cool the cheesecake for a while after baking to set the texture.
- Refrigerate for at least 4 hours, or overnight if you can wait!
- Serve chilled, optionally topped with additional blueberries.
Notes
Ensure your cream cheese is softened to room temperature to prevent lumps. Store leftovers tightly covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Find it online: https://cookingwithmayaa.com/lemon-blueberry-cheesecake/