Description
This Lemon Blueberry Cheesecake is a luscious American dessert featuring a buttery graham cracker crust and a creamy lemon-infused filling studded with fresh blueberries. Baked to perfection and topped optionally with a warm blueberry jam glaze, it’s a perfect sweet treat for spring or summer gatherings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 ½ cups fresh blueberries
Topping (Optional)
- 2 tablespoons blueberry jam
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove and set aside to cool while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, lemon juice, sour cream, and flour until just combined. Be careful not to overmix. Gently fold in the fresh blueberries to evenly distribute them throughout the batter.
- Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for 50 to 60 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken.
- Cool the cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool this way for 1 hour to prevent cracking and ensure even cooling.
- Chill: Remove the cheesecake from the oven and transfer it to the refrigerator. Chill for at least 4 hours or preferably overnight to allow the cheesecake to fully set.
- Optional topping: Before serving, warm the blueberry jam slightly to a spreadable consistency and drizzle or spread it over the top of the chilled cheesecake for an added fruity glaze.
Notes
- If fresh blueberries aren’t available, frozen blueberries may be used — add them directly without thawing to avoid discoloring the batter.
- For enhanced lemon flavor, you can add ½ teaspoon of lemon extract to the filling mixture.
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use a water bath if you want an extra creamy texture, though it’s not essential for this recipe.
- This cheesecake is best stored in the refrigerator and consumed within 3–4 days for optimal freshness.
