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Blueberry Lemon Cheesecake

This delicious Blueberry Lemon Cheesecake combines the creamy richness of cheesecake with the bright, fresh flavors of blueberries and lemon. Perfect for dessert lovers, this cheesecake is great for special occasions or just a delightful treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 380 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 set measuring cups and spoons
  • 1 rubber spatula
  • 1 oven

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • 1 cup blueberries (fresh or frozen)
  • 1 cup blueberries For topping
  • ¼ cup granulated sugar For topping
  • 1 tablespoon cornstarch For topping
  • 1 tablespoon lemon juice For topping

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter until evenly mixed. Press this mixture into the bottom of the 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let it cool.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually mix in ¾ cup sugar until well combined.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until smooth.
  • Gently fold in the blueberries into the cheesecake mixture.
  • Pour the filling over the cooled crust, spreading it evenly. Bake for 50-60 minutes or until the center is set and only slightly jiggly.
  • Remove the cheesecake from the oven and allow it to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
  • For the topping, in a small saucepan over medium heat, combine 1 cup blueberries, ¼ cup sugar, cornstarch, and lemon juice. Cook for 5-7 minutes, stirring gently until the mixture thickens slightly.
  • Let the blueberry topping cool, then spread it over the cheesecake before serving.

Notes

For a richer flavor, you can add a tablespoon of sour cream to the cheesecake filling.
If using frozen blueberries for the topping, make sure to thaw and drain any excess liquid before cooking them.
This cheesecake can be made a day in advance for improved flavor and texture.