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Lemon Blueberry Cheesecake

A creamy and rich cheesecake infused with tangy lemon and sweet blueberries, perfect for any occasion.

  • Total Time: 80 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Combine the graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press this mixture into the bottom of a 9-inch springform pan.
  3. Beat the cream cheese with 1 cup sugar in a large mixing bowl until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon juice, lemon zest, and vanilla extract until everything is well combined.
  6. Fold in the blueberries gently.
  7. Pour the filling into the crust and smooth the top.
  8. Bake for 55-60 minutes or until the center is set.
  9. Allow it to cool to room temperature, then refrigerate for at least 4 hours before serving.

Notes

For best results, make sure cream cheese is at room temperature before mixing. You can use fresh or thawed blueberries.

  • Author: jessica-baker
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 21g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 90mg

Keywords: cheesecake, lemon, blueberry, dessert, baking