Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake combines the creamy richness of a classic cheesecake with the bright, tangy flavors of lemon and sweet blueberries. It’s the perfect balance of tart and sweet, making it a refreshing dessert for any occasion! For More Info:- https://cheesecakeetc.com/

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% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the crust:

Step 2

Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until fully mixed. Press the mixture into the bottom of a 9-inch springform pan, packing it tightly. Bake for 8-10 minutes, then set aside to cool.

Step 3

Prepare the filling:

Step 4

Beat the softened cream cheese until smooth. Add sugar, vanilla extract, lemon juice, and lemon zest. Continue beating until well combined.

Step 5

Add eggs one at a time, mixing well after each addition. Stir in the sour cream and flour until smooth and fully incorporated.

Step 6

Bake the cheesecake:

Step 7

Pour the cheesecake filling over the cooled crust. Tap the pan gently to remove any air bubbles. Bake for about 55-60 minutes, or until the edges are set but the center is still slightly jiggly.

Step 8

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. Then, refrigerate for at least 4 hours or overnight.

Step 9

Prepare the blueberry topping:

Step 10

In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to break down and release their juices (about 5-7 minutes). Let it cool before spreading over the cheesecake.

Step 11

Serve:

Step 12

Once the cheesecake has chilled and the blueberry topping is cool, spread the topping evenly over the cheesecake. Slice and enjoy!