Print

Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the deliciousness of our Lemon Blueberry Cheesecake, a delightful dessert that captures the essence of summer with every bite. This creamy cheesecake features a buttery graham cracker crust, infused with zesty lemon and studded with fresh blueberries, creating a flavor symphony that’s both nostalgic and refreshing. Perfect for any occasion, whether it’s a family gathering or simply treating yourself after a long week, this cheesecake promises to be the star of your dessert table. Easy to make and visually stunning, it is sure to become a cherished recipe in your collection. Let’s get started on this culinary adventure!

Ingredients

Scale
  • 2 â…” cups graham cracker crumbs
  • â…“ cup sugar
  • â…” cup melted butter
  • 24 ounces cream cheese (room temperature)
  • 1 ¼ cup sugar
  • 3 large eggs (room temperature)
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 ¼ cup fresh blueberries (divided)
  • â…› cup sugar (for blueberry topping)
  • 2 tablespoons water
  • 1 tablespoon lemon juice (for blueberry topping)
  • 1 tablespoon cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying it with non-stick cooking spray and lining the bottom with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs and sugar. Mix in melted butter until it resembles wet sand. Press this mixture firmly into the bottom of the prepared pan and bake for about 10 minutes until golden brown. Let cool completely.
  3. In another bowl, beat room-temperature cream cheese with sugar until smooth. Add eggs one at a time, mixing gently after each addition. Incorporate lemon zest, lemon juice, and vanilla extract until fully combined.
  4. Gently fold in half of the fresh blueberries into the cheesecake filling.
  5. Pour half of the cheesecake mixture into the cooled crust, then spoon dollops of the remaining blueberries on top. Use a knife to swirl them together gently, then pour in the rest of the cheesecake filling.
  6. Bake for about 60 minutes until set around edges but slightly jiggly in the center. Let cool at room temperature before transferring to the refrigerator for at least four hours or overnight.
  7. For blueberry topping: In a saucepan over medium heat, combine remaining blueberries, sugar, and water; simmer for about five minutes until they soften. Stir in cornstarch mixed with lemon juice to thicken; let cool before serving atop cheesecake.

Nutrition

Find it online: https://isabellacooks.com/lemon-blueberry-cheesecake/