Go Back

Lemon Blueberry Cheesecake

A light and creamy cheesecake with a delightful zing from lemon and bursts of juicy blueberries, perfect for impressing guests with minimal effort.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups butter, melted
Filling Ingredients
  • 32 ounces cream cheese, softened 4 packages (8 ounces each)
  • 1 cups sugar
  • 4 large eggs
  • 0.25 cups fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 cups fresh blueberries

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
  3. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in lemon juice and lemon zest until well combined.
  6. Gently fold in the blueberries.
  7. Pour the cheesecake batter into the crust and smooth the top.
Baking
  1. Bake for 60-70 minutes or until the center is set but slightly jiggly.
  2. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
  3. Top with additional blueberries if desired.

Notes

Serve chilled with a sprinkle of extra blueberries on top and optional whipped cream or ice cream. Can be stored in the fridge for 5-7 days or frozen for up to 2 months.