Creamy Lemon Blueberry Cheesecake
A velvety cheesecake infused with bright lemon notes and dotted with juicy blueberries, perfect for parties and celebrations.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon (approximately 2 tablespoons)
- 1 ½ cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until combined. Blend in the eggs one at a time, followed by sour cream, vanilla extract, lemon zest, and lemon juice. Mix until the batter is creamy and well incorporated.
- Pour the filling over the cooled crust. Place the springform pan on a baking sheet and bake for 55-60 minutes. The center should jiggle slightly when done.
- Allow the cheesecake to cool at room temperature for one hour, then refrigerate for at least 4 hours or overnight.
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices and the mixture thickens, about 5 minutes. Let it cool before spooning over the chilled cheesecake.
Notes
Ensure all ingredients are at room temperature to avoid lumps. Chill the cheesecake overnight for the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Fat: 22
- Carbohydrates: 38
- Protein: 6
Keywords: cheesecake, lemon cheesecake, blueberry cheesecake, party dessert, creamy cheesecake