Description
Indulge in the creamy delight of Lemon Blueberry Cheesecake, a dessert that perfectly balances tangy lemon and sweet blueberries. This luscious cheesecake features a buttery graham cracker crust and a velvety filling, making it an ideal treat for summer gatherings, holiday celebrations, or simply a cozy dinner at home. With its stunning presentation and harmonious flavors, this cheesecake is sure to impress your guests and leave them asking for seconds. Easy to prepare and perfect for make-ahead convenience, you’ll love how simple it is to create this crowd-pleaser!
Ingredients
Scale
- 2 ⅔ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ 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)
- ⅛ cup sugar (for topping)
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan with non-stick spray and parchment paper.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan.
- Beat cream cheese until smooth; blend in sugar, then add eggs one at a time. Mix in lemon zest, juice, and vanilla.
- Cook half the blueberries with sugar, water, and cornstarch until thickened; swirl into the cheesecake batter.
- Layer half of the cheesecake filling and blueberry mixture in the crust; repeat layers.
- Bake for about 60 minutes until edges are set but center jiggles slightly.
- Cool before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 360
- Sugar: 26g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg