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a slice of a lemon blueberry cheesecake

Easy Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is a delightful and refreshing dessert, perfect for any occasion. The zesty lemon flavor paired with the sweet blueberry topping creates a harmonious blend that will leave you craving more. Enjoy!
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 5 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 377 kcal

Ingredients
  

Crust:

  • 1 ½ cups graham cracker crumbs about 10-12 full crackers
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted

Filling:

  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • ¼ cup fresh lemon juice about 2 lemons
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Blueberry Topping:

  • 2 cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat Oven:
    Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
  • Make the Crust:
    In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
    Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
  • Prepare the Filling:
    In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar and continue to beat until well combined.
    Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
  • Bake the Cheesecake:
    Pour the cream cheese filling over the cooled crust, spreading it evenly. Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
    Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually. This helps prevent cracking.
  • Cool and Chill:
    Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow it to set fully.
  • Make the Blueberry Topping:
    In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries start to burst, about 5-7 minutes.
    Remove from heat and let the topping cool to room temperature.
  • Serve:
    Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate. Spoon the cooled blueberry topping over the cheesecake just before serving.
Keyword Lemon Blueberry Cheesecake