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Citrus Blueberry Cheesecake

Citrus Blueberry Cheesecake

This Citrus Blueberry Cheesecake combines creamy cheesecake with the vibrant flavors of citrus and fresh blueberries. It features a buttery graham cracker crust and is the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • multiple mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 zester
  • 1 oven

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter Melted.
  • 16 ounces cream cheese Softened.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 each lemon Zest needed.
  • 1 each orange Zest needed.
  • ¼ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 1 cup fresh blueberries Plus extra for garnish.
  • 1 cup sour cream
  • ¼ cup powdered sugar
  • 1 each lemon Zest needed for garnish.
  • fresh blueberries for garnish

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to create an even layer. Bake for 10 minutes, then remove from the oven and let cool.
  • In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth.
  • Gradually add granulated sugar and mix until well combined.
  • Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract, lemon zest, orange zest, lemon juice, orange juice, and fresh blueberries. Mix until just combined.
  • Pour the cheesecake filling over the cooled crust and smooth the top with a rubber spatula.
  • Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
  • Turn off the oven and leave the cheesecake inside for an hour to cool slowly. This helps prevent cracks.
  • After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
  • Before serving, mix sour cream and powdered sugar in a small bowl until smooth. Spread the mixture over the top of the chilled cheesecake.
  • Garnish with lemon zest and fresh blueberries before slicing and serving.

Notes

Make sure all your ingredients, especially the cream cheese, are at room temperature for a smoother filling.
For the best flavor, use fresh citrus juices and zests.
If you want to prepare this cheesecake ahead of time, it can be made and stored in the refrigerator for up to 4 days before serving.