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Lemon Blueberry Cheesecake

A delightful cheesecake that balances creamy richness with tart blueberries and zesty lemon, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups unsalted butter, melted
For the Filling
  • 16 oz cream cheese, softened Make sure cream cheese is at room temperature for a smoother filling.
  • 1 cups sugar
  • 3 large eggs Add one at a time, mixing well.
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen) If using frozen, thaw and drain beforehand.
For the Topping
  • 0.5 cups sour cream
  • 0.25 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well mixed. Press this mixture evenly into the bottom of a springform pan.
Making the Filling
  1. In another large bowl, beat the cream cheese and 1 cup of sugar together until smooth.
  2. Add in the eggs, one at a time, mixing well after each addition.
  3. Stir in the lemon juice, lemon zest, and vanilla extract until fully combined, then gently fold in the blueberries, making sure not to crush them.
Baking
  1. Pour the cheesecake mixture over your prepared crust in the springform pan, smoothing it out evenly.
  2. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  3. Once baked, remove the cheesecake from the oven and let it cool to room temperature.
Finishing Touch
  1. For the topping, mix the sour cream and powdered sugar in a small bowl, then spread this mixture over the cooled cheesecake.
  2. Refrigerate for at least 4 hours—overnight is even better—before slicing and serving.

Notes

To keep your cheesecake fresh, store it in an airtight container in the refrigerator for about a week. You can also freeze individual slices for up to three months. Let them thaw in the fridge overnight for the best texture.