Go Back
–+ servings

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake combines tart lemon and sweet blueberries in a creamy dessert that's perfect for summer gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 cup sugar
  • 4 packages cream cheese, softened (8 oz each)
  • 1/2 cup sour cream
  • 4 large eggs
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries Can substitute with frozen blueberries, thawed and drained.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to create the crust.
  3. In another bowl, beat together the cream cheese and sugar until smooth and creamy.
  4. Add the sour cream, eggs, lemon juice, and lemon zest, mixing well until everything is fully incorporated.
  5. Gently fold in the blueberries, being careful not to break them apart too much.
  6. Pour this luscious cheesecake batter into the prepared crust and smooth the top.
Baking
  1. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven and let the cheesecake cool inside for 1 hour.
  3. Remove it and refrigerate for at least 4 hours, or overnight, before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 25g

Notes

Store leftovers tightly wrapped in the refrigerator for up to 5 days, or freeze slices in an airtight container for up to 2 months. Thaw in the fridge before serving.

Tried this recipe?

Let us know how it was!