Description
Blueberry Lemon Cheesecake is a creamy and refreshing dessert that combines tangy citrus with sweet, juicy blueberries atop a buttery graham cracker crust. This elegant treat is perfect for holidays, special occasions, or whenever you’re craving something decadent and fruity.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream or Greek yogurt
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp granulated sugar (for topping)
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment and wrap the outside in foil.
- Mix graham cracker crumbs with melted butter and press into the pan. Bake for 10 minutes and set aside to cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Blend in sour cream, lemon zest, lemon juice, and vanilla extract.
- Pour filling over crust. Place springform pan in a larger baking pan with hot water halfway up the sides.
- Bake 55–65 minutes until center is set but slightly jiggly. Cool gradually with oven off and door cracked.
- Refrigerate for at least 4 hours or overnight.
- For topping: simmer blueberries with 2 tbsp sugar, cornstarch, and water until thickened. Cool.
- Spoon topping over cheesecake and garnish with whipped cream or lemon slices if desired.
Notes
- Use full-fat block cream cheese for best texture.
- Don’t skip the water bath to avoid cracks.
- Cool gradually and chill thoroughly before serving.
- Top with fruit only when ready to serve to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 27g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg