Description
This Lemon Blueberry Cheesecake is a creamy, tangy dessert that combines a luscious cream cheese filling with fresh blueberries and a zesty lemon flavor. The graham cracker crust provides a buttery, crunchy base that perfectly complements the smooth texture of the cheesecake. Ideal for special occasions or anytime you crave a refreshing, fruity treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tablespoon lemon juice
- Zest of 1 lemon
Topping
- 1 ½ cups fresh blueberries
- 2 tablespoons sugar (optional, for blueberry syrup)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar and continue beating until fully incorporated. Add the eggs one at a time, mixing well after each addition to ensure a smooth texture. Stir in the sour cream, lemon juice, and lemon zest until just combined. Avoid overmixing to prevent cracks during baking.
- Assemble and bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake at 325°F (163°C) for approximately 50 minutes, or until the edges are set but the center slightly jiggles when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
- Prepare the blueberry topping (optional): If desired, combine blueberries and 2 tablespoons sugar in a small saucepan over medium heat. Cook gently, stirring occasionally, until the sugar dissolves and the blueberries release juices, forming a light syrup, about 5-7 minutes. Let cool before spooning over the chilled cheesecake.
- Serve: Carefully remove the sides of the springform pan. Spoon the blueberry topping over the cheesecake or scatter fresh blueberries on top. Slice and serve chilled for a refreshing dessert.
Notes
- Ensure the cream cheese is at room temperature for a smooth, lump-free filling.
- Do not overmix the batter to avoid incorporating excess air, which can cause cracks.
- Baking the crust before adding the filling helps prevent a soggy bottom.
- Cooling the cheesecake gradually in the oven reduces cracking.
- The blueberry topping is optional but adds a delicious fruity contrast.
- For easier slicing, run a knife heated in hot water along the edges before cutting.
