Lemon Blueberry Cheesecake
A creamy lemon blueberry cheesecake with a buttery graham cracker crust, fresh blueberries, and bright citrus flavor. This elegant dessert is perfect for spring gatherings, birthdays, and special occasions.
Equipment
- 1 9-inch springform pan
- 1 electric mixer
- 1 mixing bowl large
- 1 rubber spatula
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tsp unsalted butter melted
Lemon Blueberry Cheesecake Filling
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then allow the crust to cool slightly.
- Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and mix until fully incorporated. Beat in the eggs one at a time on low speed.
- Mix in the sour cream, vanilla extract, lemon zest, and lemon juice until smooth.
- Gently fold in the blueberries using a spatula.
- Bake the Cheesecake
- Pour the filling over the prepared crust and smooth the top evenly.
- Bake for 50–55 minutes or until the edges are set and the center still has a slight jiggle.
- Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 30 minutes to help prevent cracking.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight before serving.