Why You’ll Love This Recipe
- Refreshing Flavor: The lemon and blueberry pairing brings a vibrant, fresh taste to classic cheesecake.
- Creamy Texture: Silky cream cheese filling with juicy blueberries folded in.
- Simple to Make: Clear step-by-step instructions make it approachable for bakers of all levels.
- Beautiful Presentation: Fresh blueberry topping adds a natural, colorful finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
For the Topping:
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Directions
- Preheat Oven: Set oven to 325°F (163°C).
- Prepare Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into bottom of a 9-inch springform pan. Bake 10 minutes and let cool.
- Make Filling: Beat cream cheese and sugar until smooth and lump-free.
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition. Scrape bowl sides.
- Add Flavorings: Stir in vanilla, lemon juice, and lemon zest.
- Fold in Blueberries: Gently fold fresh blueberries into the filling.
- Assemble: Pour filling over cooled crust, smooth top.
- Bake: Bake for 50–60 minutes until edges are set but center jiggles slightly.
- Cool Slowly: Turn oven off, leave cheesecake inside for 1 hour to prevent cracking.
- Chill: Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Prepare Topping: Mix topping blueberries with sugar and lemon juice. Let sit 10 minutes.
- Serve: Remove cheesecake from pan, top with blueberry syrup before serving.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: About 4 hours 30 minutes (including chilling)
Nutrition (per serving)
- Calories: 350 kcal
- Fat: 22g
- Protein: 8g
Conclusion
This Lemon Blueberry Cheesecake is a deliciously creamy dessert bursting with citrus and berry freshness. Its smooth texture and vibrant topping make it an impressive yet easy-to-make treat ideal for celebrations or anytime you want a special sweet delight.
Lemon Blueberry Cheesecake: An Incredible Ultimate Recipe That Will Delight You
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Blueberry Cheesecake features a buttery graham cracker crust with a smooth lemon-infused cream cheese filling studded with fresh blueberries, topped with a fresh blueberry lemon syrup.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
2 tablespoons lemon juice
Zest of 1 lemon
1 cup fresh blueberries
For the Topping:
1 cup fresh blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, melted butter, and sugar; press into bottom of 9-inch springform pan. Bake 10 minutes, cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well; scrape bowl sides.
- Stir in vanilla, lemon juice, and lemon zest.
- Fold in fresh blueberries gently.
- Pour filling over crust; smooth top.
- Bake 50–60 minutes until edges set and center jiggles slightly.
- Turn off oven, leave cheesecake inside 1 hour to cool slowly.
- Remove, cool to room temperature, refrigerate at least 4 hours or overnight.
- Mix topping blueberries with sugar and lemon juice; let sit 10 minutes.
- Remove cheesecake from pan, top with blueberry syrup before serving.
Notes
Use fresh, ripe blueberries for the best flavor and texture.
For cleaner slices, run a knife around the pan edge before removing the springform ring.
Slow cooling inside the oven helps prevent cracks on the cheesecake surface.
Can be made a day ahead; flavors improve overnight in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Fat: 22 g
- Protein: 8 g
