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

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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