Description
This luscious Lemon Blueberry Cheesecake combines a buttery graham cracker crust with a creamy, tangy lemon-infused cream cheese filling studded with fresh blueberries. Baked to perfection, it offers a delightful balance of sweet and tart flavors, perfect for a refreshing dessert any time of year.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sour cream
- 1 cup fresh or frozen blueberries
- 2 tablespoons all-purpose flour
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well, then press the mixture firmly into the bottom of the springform pan to form an even crust layer.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue beating until well combined and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice for a fresh citrus flavor.
- Incorporate remaining ingredients: Gently fold in the sour cream, all-purpose flour, and blueberries, ensuring the ingredients are just combined to maintain the blueberries’ shape and texture throughout the cheesecake.
- Assemble and bake: Pour the prepared filling over the graham cracker crust in the springform pan, spreading it out evenly and smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.
- Cool and chill: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove it from the oven, cover, and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavors.
Notes
- Use room-temperature cream cheese to ensure a smooth, lump-free filling.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest.
- Serve garnished with additional fresh blueberries or a lemon glaze for an elegant presentation.
