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Slice of lemon blueberry cheesecake topped with fresh blueberries

Lemon Blueberry Cheesecake

A creamy and zesty lemon cheesecake balanced perfectly with fresh blueberries, making it a delightful dessert for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
Cheesecake Filling
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 cup 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.
Cooling and Serving
  1. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
  2. Top with additional blueberries if desired.

Notes

Let the cheesecake chill overnight for a creamier and more flavorful result. Try it with whipped cream or a drizzle of lemon glaze for extra indulgence. You can also customize the fruit used in the cheesecake for different flavors.