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Delicious Lemon Blueberry Cheesecake with graham cracker crust and blueberry topping

Lemon Blueberry Cheesecake

A creamy and bright cheesecake featuring fresh blueberries and lemon zest, perfect for any occasion and easy to make at home.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 8 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Graham cracker crumbs (or crushed digestive biscuits)
  • 1/2 cup Melted butter
For the filling
  • 24 oz Cream cheese, full fat, softened Use room temperature for best results.
  • 3/4 cup Sugar
  • 1/2 cup Sour cream (or plain Greek yogurt)
  • 3 large Eggs Add one at a time to avoid overmixing.
  • 2 tbsp Lemon zest Add more for a stronger lemon flavor.
  • 2 tbsp Lemon juice
  • 1 tsp Vanilla extract
  • 2 cups Blueberries (fresh, frozen works too) If frozen, toss with a little flour.
Optional toppings
  • 1/4 cup Blueberry jam For drizzling
  • 1 cup Extra berries For garnishing
  • 1 cup Whipped cream For serving

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. In a bowl, mix the graham cracker crumbs and melted butter until it resembles wet sand. Press the mixture into the bottom and slightly up the sides of the pan.
  3. Bake the crust for about 8 to 10 minutes and let it cool.
Filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add in the sour cream, lemon zest, lemon juice, and vanilla extract, mixing until combined.
  3. Add the eggs one at a time, mixing on low speed just until blended to avoid overmixing.
  4. Gently fold in the blueberries, reserving some for the top if desired.
Baking
  1. Pour the filling into the cooled crust and bake for 55 to 70 minutes, until the edges are set but the center jiggles slightly.
  2. Turn off the oven and crack the door open, allowing the cheesecake to sit inside for about 30 minutes.
  3. Once cooled to room temperature, refrigerate for at least 6 hours, preferably overnight before serving.

Notes

Use room temperature cream cheese for a smoother batter. Avoid overmixing once the eggs are added to prevent cracks during baking. Let the cheesecake cool slowly and plan for adequate chill time for the best texture.