Lemon Blueberry Cheesecake
This creamy lemon blueberry cheesecake is sweet, zesty, and packed with fresh berries. It’s simple to make and perfect for any occasion.
Ingredients
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
Cheesecake Filling
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest freshly grated
- 1/4 cup lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 and 1/2 cups fresh blueberries
Optional Garnishes
- whipped cream for topping
- extra blueberries for garnish
- lemon slices thin
- mint leaves fresh
- powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (165°C). Mix graham cracker crumbs and melted butter in a bowl until fully combined.
- Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add sugar, lemon zest, and vanilla. Mix well. Add eggs one at a time, mixing gently.
- Stir in lemon juice and flour. Gently fold in the blueberries using a spatula.
- Pour the filling over the crust and smooth the top. Tap the pan gently to release air bubbles.
- Bake for 50–55 minutes. The center should be slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door open for 1 hour.
- Remove and let cool at room temperature. Then refrigerate for at least 4 hours or overnight before serving.