Lemon Blueberry Cheesecake
What makes this cheesecake truly special is its versatility. You can serve it chilled straight from the fridge for a refreshing treat on a warm day, or let it sit for a few minutes at room temperature to bring out the creamy texture even more.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Hand or Stand Mixer
- Spatula
- Measuring cups and spoons
- Zester or microplane
- Saucepan
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
For the Cheesecake Filling:
- 16 oz 450g cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 2 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs and sugar.
- Pour in the melted butter and stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup for an even, compact crust.
- Pro tip: Pressing firmly ensures the crust holds together when slicing.
Step 2: Bake the Crust
- Place the pan in the oven and bake for 8–10 minutes until lightly golden.
- Remove from oven and let it cool while you prepare the filling.
- Pro tip: Letting it cool slightly prevents the cheesecake filling from melting the butter in the crust.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
- Add sugar gradually and continue beating until fully incorporated.
- Beat in the eggs one at a time, mixing just until combined. Overmixing can cause cracks.
- Add sour cream, vanilla, lemon juice, and lemon zest. Mix on low speed until smooth.
- Pro tip: Scrape the bowl occasionally with a spatula to ensure no lumps of cream cheese remain.
Step 4: Assemble the Cheesecake
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles.
Step 5: Bake the Cheesecake
- Bake in the preheated oven at 325°F (160°C) for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 10 minutes before removing.
- Pro tip: Baking at a lower temperature prevents cracks and keeps the texture creamy.
Step 6: Prepare the Blueberry Topping
- In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- Cook for 3–5 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly.
- Let it cool slightly before spooning over the cheesecake.
- Pro tip: You can also leave the blueberries raw for a fresh, juicy topping.
Step 7: Chill and Serve
- Refrigerate the cheesecake for at least 4 hours, or overnight, for best results.
- Run a knife around the edges before releasing the springform pan.
- Spoon the blueberry topping over the cheesecake just before serving.
Notes
Nutritional Value (per slice, approximate):
- Calories: 320–360 kcal
- Carbohydrates: 30–35g
- Protein: 6–7g
- Fat: 22–24g
- Saturated Fat: 12–14g
- Sugar: 20–23g
- Fiber: 1–2g