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Cheesecake is a beloved dessert that has captured the hearts of many with its creamy texture and rich flavors. Its versatility allows for a myriad of variations, from classic New York-style cheesecake to fruit-infused delights. Among these, Lemon Blueberry Cheesecake stands out as an especially refreshing option, making it an ideal treat for warm summer days. The combination of tangy lemon and sweet blueberries creates a harmonious balance that leaves a lasting impression on the palate.

Lemon Blueberry Cheesecake

Indulge in a slice of summer with this refreshing Lemon Blueberry Cheesecake! Combining zesty lemon and sweet blueberries, this creamy dessert is perfect for any occasion. With a buttery graham cracker crust and vibrant toppings, it’s not just delicious but also a beautiful centerpiece. Whether you’re celebrating or treating yourself, this cheesecake will surely impress. Follow our easy recipe to create this delightful dessert! #Cheesecake #Dessert #Baking #LemonBlueberry #SummerTreats #SweetTooth #Recipe #Foodie
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

16 oz cream cheese, softened

1 cup powdered sugar

1 cup sour cream

3 large eggs

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 cup fresh blueberries (plus more for topping)

1 teaspoon vanilla extract

1 tablespoon cornstarch (optional, for thicker filling)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for about 10 minutes, then remove from the oven and let cool.

    Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add in the powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract, mixing until well combined.

      Add Eggs: Add the eggs one at a time to the mixture, beating on low speed until just blended after each addition. If you prefer your cheesecake to be extra thick, you can mix in the cornstarch at this point.

        Incorporate Blueberries: Gently fold in the fresh blueberries, being careful not to crush them.

          Combine and Bake: Pour the filling onto the cooled crust, spreading it evenly. Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour.

            Cool and Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the cheesecake to fully set.

              Serve: Before serving, top the cheesecake with additional fresh blueberries and a dusting of powdered sugar if desired. Slice and enjoy your creamy, tangy Lemon Blueberry Cheesecake!

                Prep Time: 30 minutes | Total Time: 1 hour 10 minutes (plus cooling time) | Servings: 12