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Lemon Blueberry Cheesecake

A creamy and refreshing cheesecake that combines tangy lemon and sweet blueberries for a perfect dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed graham crackers
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the Filling
  • 16 oz cream cheese, softened Use room temperature for best results.
  • 0.67 cups granulated sugar
  • 2 large eggs Use room temperature.
  • 1 tablespoon lemon zest
  • 0.25 cups fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cups blueberries (fresh or frozen) If using frozen, thaw and drain excess water.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the crushed graham crackers, melted butter, and granulated sugar until combined.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
  4. Bake for 8-10 minutes or until lightly golden. Let it cool.
Filling
  1. In a large mixing bowl, beat the softened cream cheese and granulated sugar until creamy and smooth.
  2. Add the eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined with no lumps.
  3. Gently fold in the blueberries into the cheesecake mixture.
  4. Pour the cheesecake filling over the cooled crust.
Baking
  1. Bake for 45-50 minutes, until the middle is set but still slightly jiggly. The edges should be firm and lightly browned.
Cooling
  1. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
  2. Refrigerate for at least 4 hours, or ideally overnight.
Serving
  1. Carefully remove the cheesecake from the springform pan and top with additional blueberries or a drizzle of lemon glaze if desired.
  2. Slice and enjoy your delicious creation!

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, wrap tightly in plastic wrap and then in aluminum foil for up to 3 months.