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Amberly Vahn

Creamy Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is a festive dessert featuring a creamy filling balanced with zesty lemon and fresh blueberries, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Chill Time 4 minutes
Total Time 5 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Crust
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon salt
Group: Filling
  • 3 8 oz packages cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon lemon zest (from about 1 lemon)
  • ½ cup sour cream
  • ½ cup fresh lemon juice (about 2-3 lemons)
  • 1 cup fresh blueberries
Group: Topping
  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar

Equipment

  • Oven
  • 9-inch springform pan
  • Mixing bowl
  • Stand mixer
  • Spatula

Method
 

  1. Preheat oven to 325°F (160°C) and prepare the crust by combining graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press mixture into bottom of a 9-inch springform pan.
  2. In a stand mixer, beat cream cheese and sugar until smooth. Add vanilla, eggs one at a time, lemon zest, sour cream, and lemon juice, mixing until combined. Fold in fresh blueberries.
  3. Pour filling onto crust and smooth the top. Bake for 55-60 minutes until center has a slight jiggle. Turn off the oven, crack the door, and cool for about an hour.
  4. Wrap the cheesecake and refrigerate for at least 4 hours. For the topping, toss fresh blueberries with lemon juice and sugar before serving.
  5. Carefully remove cheesecake from the pan and top with blueberry mixture before serving.

Notes

Allowing the cheesecake to chill improves flavor and texture. Enjoy sharing this dessert with loved ones during the holidays!