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How to Make the Best Blueberry Lemon Cheesecake
This Blueberry Lemon Cheesecake combines a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a luscious blueberry topping. It's the perfect balance of sweet, tangy, and creamy, making it a refreshing dessert for any occasion!
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- For the Cheesecake Filling:
- 24 oz 3 blocks cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water for thickening
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into a 9-inch springform pan and bake for 8 minutes. Let cool.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each.
- Mix in sour cream, lemon zest, lemon juice, and vanilla until creamy.
- Pour over cooled crust and smooth the top.
- Bake the Cheesecake:
- Wrap the bottom of the springform pan with foil and place it in a water bath.
- Bake for 50-60 minutes, until the edges are set and the center is slightly wobbly.
- Turn off the oven, crack the door, and let it cool inside for 1 hour.
- Prepare the Blueberry Topping:
- In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
- Stir in cornstarch mixture and cook until thickened (about 5 minutes). Let cool.
- Chill And Serve:
- Once the cheesecake reaches room temperature, refrigerate for at least 4 hours (overnight is best).
- Top with blueberry sauce before serving.
Notes
- No-Crack Tip: Use a water bath and cool the cheesecake gradually.
- Make It Lighter: Substitute Greek yogurt for sour cream.
- Storage: Keep refrigerated for up to 5 days or freeze for 2 months.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20g