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Lemon Blueberry Cheesecake

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A bright and creamy dessert featuring a crunchy crust, smooth lemon cheesecake filling, and a fresh blueberry topping.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 200 g)
  • 6 tablespoons melted butter
  • 2 tablespoons sugar
  • 24 oz (680 g) cream cheese, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/3 cup sour cream
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

  1. Preheat oven to 325°F (160°C). Grease the springform pan or line the bottom with parchment.
  2. Make the crust: mix crumbs, melted butter, and sugar. Press into the bottom of the pan firmly and evenly. Chill in fridge for 10 minutes.
  3. Make the filling: beat the cream cheese until smooth. Add sugar and beat until creamy. Add eggs one at a time, mixing gently. Mix in sour cream, lemon zest, lemon juice, and vanilla until smooth.
  4. Pour filling over the crust and smooth the top.
  5. Bake for 50–65 minutes. The center should jiggle slightly but not be liquid. Turn off oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
  6. Chill the cheesecake in the fridge for at least 4 hours or overnight.
  7. Make the blueberry topping: in a small saucepan, cook blueberries, sugar, and lemon juice over medium heat until the blueberries release juice. If you want a thicker sauce, stir in the cornstarch mix and cook 1 more minute. Cool.
  8. Spread cooled blueberry topping over the chilled cheesecake before serving.

Notes

Room temperature cream cheese makes a smooth filling. Warm the knife under hot water and wipe dry between slices for clean pieces.

Nutrition

Find it online: https://voxrecipes.com/lemon-blueberry-cheesecake-easy-cheesecake-recipes/