Lemon Blueberry Cheesecake
A creamy and refreshing lemon blueberry cheesecake with a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling
- 4 packages cream cheese, softened 8-ounce packages
- 1 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cups fresh blueberries
- 0.5 cups sour cream
For the topping
- 0.25 cups lemon juice
- 2 tablespoons sugar
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan.
Cheesecake Filling
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, lemon juice, and lemon zest.
- Fold in the blueberries gently.
- Pour the filling into the prepared crust.
Baking
- Bake for 55-60 minutes, until the center is set but slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Topping
- Whisk together sour cream, ¼ cup lemon juice, and 2 tablespoons sugar until smooth.
- Spread over the chilled cheesecake before serving.
Notes
For best results, use room temperature ingredients. Consider a water bath to prevent cracks during baking.