Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake combines creamy texture with the zing of lemon and sweetness of blueberries, creating a delightful dessert.

Print Recipe

Prep Time 20

Cook Time 1

Cooling Time 1

Total Time 2 20

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham cracker crumbs
½ cup Unsalted butter melted
2 tablespoons Sugar

For the Filling

16 oz Cream cheese softened
½ cup Sour cream
½ cup Granulated sugar adjust to taste
¼ cup Fresh lemon juice preferably freshly squeezed
1 tablespoon Zest of lemon
1 cup Blueberries fresh or frozen

For the Topping

1 cup Whipped cream
½ cup Extra blueberries for garnish

Equipment

Springform pan
mixing bowl
Electric Mixer

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press into the bottom of a springform pan.
Bake the crust for about 10 minutes until golden brown, then let cool completely.
Beat the cream cheese until smooth, then mix in sugar, sour cream, lemon juice, and lemon zest.
Add eggs one at a time, mixing on low speed until incorporated.
Fold in the blueberries gently, being careful not to smash them.
Pour cheesecake filling over the cooled crust and bake for 50-60 minutes until set with a slight jiggle.
Turn off the oven and let the cheesecake cool inside for about an hour. Refrigerate overnight before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 33gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Allowing the cheesecake to cool gradually prevents cracks and enhances flavor over time.

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