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Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is a delightful dessert blending creamy cheesecake and zesty lemon with a vibrant blueberry topping, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup granulated sugar
For the Cheesecake Filling
  • 16 oz 16 oz cream cheese, softened
  • 1 cup 1 cup granulated sugar
  • 3 large 3 large eggs
  • 1 tsp 1 tsp vanilla extract
  • 1 whole Zest of 1 lemon
  • 0.5 cups ½ cup fresh lemon juice
For the Blueberry Topping
  • 2 cups 2 cups fresh blueberries
  • 0.25 cups ¼ cup granulated sugar
  • 1 tbsp 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tsp 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Make the Crust
  1. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  2. Press this mixture firmly into the bottom of the pan to form a crust.
  3. Bake the crust in the oven for 10 minutes, then let it cool.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the sugar, mixing until combined.
  3. Add the eggs one at a time, ensuring each is mixed in well.
  4. Stir in the vanilla, lemon zest, and lemon juice until just combined.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  2. Bake for about 50-60 minutes, until the center is set but still slightly jiggly.
  3. Turn off the oven, crack open the oven door, and let the cheesecake cool in there for about an hour.
Make the Blueberry Topping
  1. In a saucepan over medium heat, combine the blueberries and sugar.
  2. Cook until the blueberries start to burst and become syrupy, around 5-10 minutes.
  3. Whisk in the cornstarch mixture and vanilla, cooking until thickened.
  4. Let it cool.
Chill the Cheesecake
  1. Once the cheesecake has cooled to room temperature, spread the blueberry topping on top.
  2. Refrigerate for at least four hours, or overnight.

Notes

Don’t stress if your cheesecake cracks; just cover it with blueberry sauce. This cheesecake can be made a day or two in advance, perfect for gatherings. Feel free to swap out blueberries for strawberries or raspberries if desired.