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Lemon Blueberry Cheesecake

A creamy and tangy cheesecake with a burst of fresh blueberries and zesty lemon flavor.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tbsp sugar
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup blueberry jam (for topping)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into the bottom of a 9-inch springform pan.
  2. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each addition.
  3. Stir in sour cream, lemon zest, lemon juice, and vanilla extract until fully combined. Gently fold in blueberries.
  4. Pour the filling over the crust and smooth the top. Bake for 50-55 minutes or until the center is set.
  5. Let the cheesecake cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours.
  6. Before serving, warm the blueberry jam slightly and drizzle over the top of the cheesecake.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally