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Lemon Blueberry Cheesecake

This delicious Lemon Blueberry Cheesecake combines the creamy richness of cheesecake with the bright flavors of lemon and fresh blueberries. It's perfect for a summer dessert or any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer or stand mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 baking sheet

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar (for crust)
  • 24 ounces cream cheese, softened 3 packages, 8 ounces each.
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 tablespoon lemon zest From about 1 lemon.
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (for filling)
  • 1 cup fresh blueberries (for topping)
  • 2 tablespoons powdered sugar
  • Optional fresh mint leaves For garnish.

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press this mixture firmly into the bottom of the springform pan to create a crust. Bake for 10 minutes, then remove and let cool.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and mix until combined.
  • Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
  • Gently fold in the fresh blueberries with a rubber spatula, being careful not to break them.
  • Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  • Bake the cheesecake for about 50-60 minutes or until the center is set and a slight jiggle remains.
  • Turn off the oven and crack the oven door open. Leave the cheesecake in the oven for 1 hour to cool gradually, which helps prevent cracking.
  • Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture.
  • Before serving, in a small bowl, toss the additional blueberries with powdered sugar. Arrange on top of the cheesecake, and garnish with fresh mint leaves if desired.

Notes

Be sure to let the cream cheese soften to room temperature for easier mixing.
For a firmer cheesecake, allow it to chill overnight.
You can substitute frozen blueberries, but be sure to thaw and drain them first to prevent excess moisture.