Description
This lemon blueberry cheesecake combines creamy citrus flavor with bursts of juicy berries for a refreshing, crowd-pleasing dessert that’s both stunning and delicious.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup blueberries (fresh or frozen)
Instructions
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Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
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Combine graham crumbs, sugar, and butter. Press into pan bottom.
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In a large bowl, beat cream cheese and sugar until smooth.
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Add eggs one at a time, then mix in sour cream, lemon zest, and lemon juice.
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Fold in blueberries and pour filling over crust.
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Bake for 55–60 minutes or until center is set.
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Cool completely, then chill for at least 4 hours before serving.
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Notes
- Top with blueberry compote for extra flavor.
- Let cheesecake come to room temperature before chilling to avoid cracking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American