Blueberry Lemon Cheesecake
Prep Time 25 minutes Cook Time 5 hours 10 minutes Total Time 5 hours 35 minutes Description
This Blueberry Lemon Cheesecake features a buttery graham cracker crust, a rich and creamy lemon-infused filling, and a glossy, homemade blueberry topping. With the perfect balance of sweet and tangy flavors, this refreshing dessert is ideal for summer gatherings, holidays, or any time you crave something vibrant and indulgent. Whether you're serving it to guests or enjoying a slice on your own, this cheesecake is guaranteed to impress.
Ingredients
- graham cracker crumbs
- sugar
- butter melted
- eggs
- cream cheese, softened
- sour cream
- lemon zest
- lemon juice
- fresh or frozen blueberries
- vanilla extract
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Instructions
- Prepare the Crust:Preheat oven to 325°F (163°C).Mix graham cracker crumbs, sugar, and melted butter until combined.Press firmly into a 9-inch springform pan and bake for 8 minutes. Let cool.
- Make the Cheesecake Filling:In a large bowl, beat cream cheese and sugar until smooth.Add eggs one at a time, mixing after each.Mix in sour cream, lemon zest, lemon juice, and vanilla until creamy.Pour over cooled crust and smooth the top.
- Bake the Cheesecake:Wrap the bottom of the springform pan with foil and place it in a water bath.Bake for 50-60 minutes, until the edges are set and the center is slightly wobbly.Turn off the oven, crack the door, and let it cool inside for 1 hour.
- Prepare the Blueberry Topping:In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.Stir in cornstarch mixture and cook until thickened (about 5 minutes). Let cool.
- Chill And Serve:Once the cheesecake reaches room temperature, refrigerate for at least 4 hours (overnight is best).Top with blueberry sauce before serving.