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Lemon Blueberry Cheesecake Recipe

Lemon Blueberry Cheesecake Recipe
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4.9 from 7 reviews

Indulge in the perfect combination of tangy lemon and sweet blueberries with this delightful Lemon Blueberry Cheesecake recipe. Creamy and rich, with a buttery graham cracker crust and a luscious blueberry topping, this dessert is a showstopper for any occasion.

Ingredients

Units Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter (melted)

For the filling:

  • 3 (8-ounce) packages cream cheese (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the blueberry topping:

  • 2 cups fresh or frozen blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (163°C).
  2. Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan, then bake for 10 minutes. Set aside to cool.
  3. Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon zest, lemon juice, vanilla, and sour cream. Pour over crust and bake for 55–65 minutes.
  4. Cool and chill: Let the cheesecake cool in the oven with the door cracked for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
  5. Prepare the topping: Cook blueberries, sugar, cornstarch, water, and lemon juice in a saucepan until thickened. Cool and spoon over the chilled cheesecake before serving.

Notes

  • You can make the blueberry topping ahead and refrigerate for up to 3 days.
  • Garnish with fresh blueberries or lemon slices for an extra touch.

Nutrition

Find it online: https://easy-tapas-recipes.com/lemon-blueberry-cheesecake-recipe/