Description
This Lemon Blueberry Cheesecake is a vibrant, creamy summer dessert featuring a tangy lemon-infused filling, a juicy blueberry swirl, and a crisp graham cracker crust. It’s easy to prepare, crowd-pleasing, and perfect for any occasion from picnics to parties.
Ingredients
- 2 cups graham cracker crumbs (200g)
- 1/3 cup unsalted butter, melted (75g)
- 2 tablespoons granulated sugar (25g)
- Pinch of salt
- 24 oz cream cheese, room temperature (680g)
- 1/2 cup sour cream (120g)
- 1 cup granulated sugar (200g)
- 3 large eggs, room temperature
- Zest from 2 large lemons
- 1/4 cup freshly squeezed lemon juice (60ml)
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries (150g; frozen okay, thawed and drained)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
- Extra blueberries and lemon zest, for topping (optional)
- Whipped cream, for serving (optional)
Instructions
- Preheat oven to 350°F (180°C). In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- For the blueberry swirl: In a small saucepan, combine blueberries, 2 tablespoons sugar, 1 tablespoon lemon juice, and cornstarch. Cook over medium heat, stirring often, until berries burst and sauce thickens (about 5 minutes). Let cool.
- For the filling: In a large bowl, beat cream cheese until smooth. Add sour cream, 1 cup sugar, lemon zest, lemon juice, and vanilla extract. Mix until creamy, scraping down the sides as needed.
- Add eggs one at a time, mixing gently after each addition. Do not overmix.
- Pour the cheesecake filling onto the cooled crust and smooth the top.
- Dollop spoonfuls of blueberry sauce over the filling. Swirl gently with a skewer or knife.
- Bake at 325°F (160°C) for 50-60 minutes, until the center is just set but still slightly jiggly.
- Turn off the oven, prop the door open, and let the cheesecake cool inside for 1 hour.
- Remove from oven and chill in the fridge for at least 4 hours, preferably overnight.
- Before serving, run a knife around the edge and unmold. Top with extra blueberries, lemon zest, and whipped cream if desired.
Notes
For best results, use room temperature ingredients and avoid overmixing the filling. Chill the cheesecake overnight for the creamiest texture and cleanest slices. If using frozen blueberries, thaw and drain them first. To prevent cracks, cool the cheesecake slowly in the oven with the door open. Gluten-free and dairy-free adaptations are possible by swapping the crust and dairy ingredients.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350
- Sugar: 22
- Sodium: 260
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 33
- Fiber: 1
- Protein: 6
Keywords: lemon blueberry cheesecake, summer dessert, easy cheesecake, blueberry swirl, lemon cheesecake, party dessert, picnic dessert, creamy cheesecake, fruit cheesecake, graham cracker crust