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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

This delightful Lemon Blueberry Cheesecake combines the tangy zest of lemons with sweet blueberries, all set on a creamy cheesecake base. Perfect for a summer dessert or any special occasion, it's sure to impress your guests while bringing a burst of freshness to your table.
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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 springform pan 9-inch
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 double boiler or heatproof bowl over pot of simmering water
  • 1 oven

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter Melted.
  • ¼ cup granulated sugar
  • 16 oz cream cheese Softened.
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon juice
  • 1 lemon zest Zest of 1 lemon.
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries For filling.
  • 1 cup fresh blueberries For topping.
  • 2 tablespoons powdered sugar Optional.
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease the sides of a 9-inch springform pan.
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press this mixture firmly into the bottom of the springform pan to form the crust and set aside.
  • In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until fully incorporated.
  • Add the eggs one at a time, mixing well after each addition. Then add the lemon juice, lemon zest, and vanilla extract. Mix until everything is well combined.
  • Gently fold in the fresh blueberries until evenly distributed throughout the filling.
  • Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top with a rubber spatula.
  • Bake the cheesecake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour in the oven.
  • Remove the cheesecake from the oven and let it cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
  • Before serving, prepare the topping by combining fresh blueberries, powdered sugar, and lemon juice in a small bowl. Gently mix to coat the blueberries.
  • Top the chilled cheesecake with the blueberry mixture just before serving. Slice and enjoy!

Notes

If fresh blueberries are unavailable, you can use frozen blueberries, but make sure to thaw and drain them beforehand.
For a more intense lemon flavor, you can add additional lemon zest to the filling.
This cheesecake can be made ahead of time and stored in the refrigerator for up to a week.