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Lemon Blueberry Cheesecake

This refreshing and creamy Lemon Blueberry Cheesecake balances tartness with sweetness, making it a perfect make-ahead dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs for a crunchy base
  • 0.5 cups unsalted butter, melted
  • ⅓ cups sugar
For the filling
  • 12 oz cream cheese softened to room temperature
  • 1 cup sugar
  • 3 large eggs
  • 2 tbsp lemon juice freshly squeezed for best flavor
  • 1 zest lemon for a zesty punch
  • 1 cup sour cream
  • 1 cup blueberries fresh or frozen (thaw if frozen)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it looks like wet sand. Press into the bottom of a 9-inch springform pan to form the crust.
  3. In another bowl, beat the cream cheese until smooth. Gradually add sugar, then mix in the eggs one at a time. Add lemon juice, lemon zest, and sour cream, and fold in the blueberries.
Baking
  1. Pour the filling over the crust in the springform pan. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
Cooling
  1. Let the cheesecake cool at room temperature before refrigerating it. Chill for at least 4 hours or overnight.
Serving
  1. Carefully remove the cheesecake from the springform pan, slice, and enjoy!

Notes

If your cheesecake cracks while baking, a little fruit topping can cover it up. Store leftovers covered in the fridge for about a week.