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Citrus Blueberry Cheesecake

This Citrus Blueberry Cheesecake combines the tangy flavors of citrus with the sweetness of blueberries, creating a delightful dessert that's perfect for any occasion. The creamy cheesecake is complemented by a zesty citrus base and a fresh blueberry topping.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 saucepan
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar For the crust
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar For the cheesecake filling
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • Zest of 1 large orange
  • ½ cup sour cream
  • 2 cups fresh blueberries For the topping
  • ¼ cup granulated sugar For the blueberry topping
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • In a medium mixing bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter, mixing until well combined.
  • Press the crumb mixture firmly into the bottom of the springform pan to create an even layer. Bake for 10 minutes, then remove from the oven and allow to cool.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  • Gradually add 1 cup sugar, mixing until fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract, lemon zest, orange zest, and sour cream until well incorporated.
  • Pour the cheesecake batter over the cooled crust in the springform pan.
  • Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
  • Turn off the oven and leave the cheesecake inside for an additional hour, then remove from the oven and let cool completely on a wire rack.
  • For the blueberry topping, combine blueberries, ¼ cup sugar, lemon juice, and cornstarch in a saucepan over medium heat.
  • Cook for about 5-7 minutes until the blueberries burst and the mixture thickens.
  • Allow the blueberry topping to cool to room temperature.
  • Once the cheesecake is completely cool, spread the blueberry topping evenly over the surface.
  • Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Notes

For best flavor, use fresh blueberries.
You can substitute the blueberries with other berries such as raspberries or strawberries if desired.
The cheesecake can be made a day ahead and stored in the refrigerator for optimal flavor. Enjoy your Citrus Blueberry Cheesecake!