Description
This classic Lemon Blueberry Cheesecake combines a creamy, tangy lemon-flavored cream cheese filling with bursts of fresh blueberries, all resting on a buttery graham cracker crust. Perfectly baked to a smooth and rich consistency, it’s an ideal dessert for summer gatherings or anytime you crave a refreshing, fruity treat with the comforting texture of cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat and prepare crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and then press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
- Mix cream cheese batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add 1 cup granulated sugar and 1 tablespoon flour, mixing until fully incorporated and smooth.
- Add sour cream and lemon flavorings: To the cream cheese mixture, add 1/4 cup sour cream, 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Continue mixing until the batter is smooth and evenly mixed.
- Incorporate eggs: Add the eggs one at a time to the batter, mixing on low speed just until each egg is incorporated. Avoid overmixing to keep the batter light and avoid cracks in baking.
- Prepare blueberries: In a separate small bowl, gently toss the fresh blueberries with 1 tablespoon flour. This coating helps prevent the blueberries from sinking to the bottom of the cheesecake while baking.
- Fold in blueberries: Carefully fold the floured blueberries into the cream cheese batter, ensuring they are evenly distributed without breaking them up.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. Place the cheesecake in the preheated oven and bake for 55 to 65 minutes, or until the edges are set and the center is slightly jiggly when the pan is gently shaken.
- Cool and refrigerate: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove the cheesecake and refrigerate it for at least 4 hours or overnight to fully set and chill before serving.
Notes
- For a stronger lemon flavor, increase the lemon zest to 2 tablespoons.
- Top the cheesecake with a blueberry compote or freshly whipped cream for added indulgence and visual appeal.
- Use a springform pan to easily release the cheesecake without damaging its shape.
- Ensure cream cheese is fully softened before mixing to avoid lumps.
