Lemon Blueberry Cheesecake Recipe
This Lemon Blueberry Cheesecake combines a buttery graham cracker crust, a creamy lemon-infused filling, and a luscious blueberry topping.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs about 10–12 sheets
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 lemon, zest only
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream
For the Blueberry Topping
- 1 1/2 cups fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Optional Garnishes
- fresh blueberries, lemon zest, whipped cream
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until sandy. Press into a greased 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes, then cool.
- Make the Filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in vanilla, lemon zest, lemon juice, and sour cream until just combined.
- Fold in Blueberries: Gently fold in fresh blueberries. For a swirl effect, scatter a few extra berries on top and lightly swirl with a knife.
- Bake in a Water Bath: Wrap pan in foil, place in a roasting pan, and add hot water halfway up sides. Bake at 325°F (160°C) for 50–60 minutes until edges are set and center jiggles.
- Cool Slowly: Turn off oven, crack door open, and let cheesecake rest for 1 hour. Cool completely on a wire rack.
- Chill & Serve: Refrigerate at least 4 hours or overnight. Top with blueberry topping, fresh berries, or lemon zest before serving.
Notes
For best results, use room-temperature ingredients and avoid overmixing. To prevent cracks, always bake in a water bath and allow slow cooling. For variations, try a gluten-free almond crust, swirl in lemon curd, or swap blueberries with mixed berries.