Lemon Blueberry Cheesecake

A delightful dessert combining tangy lemon and sweet blueberries in a smooth, creamy cheesecake with a graham cracker crust.

Prep Time 20

Cook Time 1 10

Total Time 5 10

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

24 ounces cream cheese, (room temperature) Ensure it's at room temperature for easy mixing.
1 ¼ cups sugar
3 large eggs, (room temperature, whisked)
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 ¼ cups fresh blueberries, (divided) 1 cup for filling and ¼ cup for sauce.

Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray, line the bottom with parchment paper, and spray again lightly.
In a bowl, mix graham cracker crumbs, ⅓ cup sugar, and melted butter until combined. Press this mixture into the bottom of the pan to form an even crust.
Bake the crust for about 10 minutes and then let it cool.

In a large bowl, beat the cream cheese until smooth. Gradually mix in 1 ¼ cups sugar, followed by the whisked eggs, lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.
Gently fold in 1 cup of fresh blueberries, then pour this mixture over the cooled crust.
Bake for about 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for another hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

In a small saucepan, combine the remaining blueberries, ⅛ cup sugar, 2 tablespoons water, 1 tablespoon lemon juice, and 1 tablespoon cornstarch.
Cook over medium heat until the mixture thickens slightly. Let cool.

Store leftover cheesecake in the refrigerator, tightly covered. It will last for up to 5 days. For serving, add a dollop of whipped cream if desired.

Keyword Blueberry Sauce, Cheesecake, Dessert Recipe, Fruit Dessert, Lemon Blueberry Cheesecake