Description
Lemon Blueberry Cheesecake is a refreshing twist on classic cheesecake, combining creamy, tangy lemon-flavored cream cheese filling with bursts of juicy blueberries. The buttery graham cracker crust complements the zesty and sweet flavors, creating a vibrant, elegant dessert perfect for any occasion.
Ingredients
Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tablespoons unsalted butter, melted
Filling:
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4 packages (8 oz each) cream cheese, softened
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1 ¼ cups granulated sugar
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4 large eggs
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2 teaspoons vanilla extract
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2 tablespoons lemon zest (from about 2 lemons)
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¼ cup fresh lemon juice
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1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
Topping (optional):
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½ cup blueberry preserves or fresh blueberries
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Whipped cream
Instructions
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, sugar, and melted butter. Press mixture evenly into bottom of a 9-inch springform pan.
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In a large bowl, beat cream cheese until smooth. Gradually add sugar and beat well.
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Add eggs one at a time, mixing after each addition.
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Mix in vanilla extract, lemon zest, and juice until combined.
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Gently fold in blueberries, reserving a few for topping if desired.
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Pour filling over crust in pan.
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Bake 60-70 minutes or until edges are set and the center slightly jiggles.
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Let cheesecake cool in the oven with door cracked for about 1 hour, then refrigerate at least 4 hours or overnight.
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Top with blueberry preserves or fresh berries and whipped cream before serving.
- Prep Time: 20 minutes
- cooling Time: 4+ hours
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420-470 kcal
- Sugar: 24-28g
- Sodium: 280-320mg
- Fat: 32-35g
- Saturated Fat: 20-22g
- Trans Fat: <1g
- Carbohydrates: 30-32g
- Protein: 7-8g