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Lemon Blueberry Cheesecake

A delightful cheesecake combining creamy goodness with zesty lemon and bursting blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar Adjust according to sweet preference
For the Cheesecake Filling
  • 16 oz cream cheese, softened (block, not whipped)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon lemon zest For added citrusy fragrance
  • 2 large eggs
  • 1 cup fresh blueberries Fresh is best but frozen can be used

Method
 

Preparation
  1. Preheat the oven to 325°F (about 163°C).
  2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually mix in the sugar, vanilla extract, lemon juice, and zest.
  4. Add the eggs one at a time, mixing well after each addition. Gently fold in the blueberries.
Baking
  1. Pour the filling over the prepared crust and bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
  2. Allow the cheesecake to cool at room temperature for at least one hour.
Chilling and Serving
  1. Cover the cheesecake and chill in the refrigerator for at least 3 hours, preferably overnight.
  2. Release the springform pan, slice, and serve. Optional: top with extra blueberries or lemon zest.

Notes

If cream cheese is too firm, microwave for 10-15 seconds to soften. When zesting lemons, only use the yellow part, avoiding the bitter white pith. If using frozen blueberries, toss them in a tablespoon of flour to keep them distributed evenly in the batter.