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Citrus Blueberry Cheesecake

This delightful Citrus Blueberry Cheesecake combines the creamy richness of cheesecake with refreshing citrus flavors and sweet blueberries. Perfect for a special occasion or a cozy dessert at home, this cheesecake will impress your guests and satisfy your sweet tooth.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

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

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom of the springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let cool.
  • In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, lemon zest, lemon juice, and orange juice until fully incorporated.
  • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  • Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. Remove from oven and let it cool on a wire rack.
  • In a small bowl, toss the blueberries with sugar and lemon juice; let them sit for 10 minutes until they release their juices.
  • Once the cheesecake has cooled to room temperature, cover it and refrigerate for at least 3 hours or until fully chilled.
  • Before serving, top the cheesecake with the blueberry mixture and any extra blueberries as desired.

Notes

For a firmer cheesecake, avoid over-mixing the batter once the eggs are added.
You can use frozen blueberries, but let them thaw and drain excess liquid before using.
This cheesecake can be made a day in advance and kept refrigerated for enhanced flavor.