Description
This Lemon Blueberry Cheesecake Extravaganza features a creamy, tangy lemon-infused cheesecake with fresh blueberries baked into a buttery graham cracker crust. Topped with a glossy blueberry sauce and optional whipped cream, this American classic dessert is perfect for any special occasion or indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 2 tablespoons all-purpose flour
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, divided
Blueberry Topping
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sugar
Optional Garnishes
- Whipped cream
- Fresh lemon zest or additional blueberries
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and mix until fully combined. Beat in sour cream, then add eggs one at a time, mixing well after each. Stir in flour, lemon zest, lemon juice, and vanilla extract until the batter is smooth and creamy. Gently fold in 1 cup of the blueberries.
- Assemble and bake: Pour the filling over the cooled crust and smooth the top. Bake at 325°F for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerator for at least 4 hours or overnight to set fully.
- Prepare the blueberry topping: In a small saucepan, combine the remaining 1/2 cup blueberries, cornstarch, water, and 1 tablespoon sugar. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5 minutes. Remove from heat and let cool completely.
- Serve: Once the cheesecake is chilled, spoon the blueberry topping evenly over the surface. Garnish with whipped cream and fresh lemon zest or extra blueberries if desired. Slice and enjoy!
Notes
- For a smoother filling, ensure all dairy ingredients are at room temperature before mixing.
- If fresh blueberries are unavailable, you may use frozen blueberries but do not thaw them before folding into the batter to prevent color bleeding.
- This cheesecake is best made a day in advance to allow flavors to meld and texture to set perfectly.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
