Lemon Blueberry Cheesecake
This lemon blueberry cheesecake combines the tangy brightness of lemon with the sweet burst of blueberries, all nestled in a buttery graham cracker crust. It's a creamy, dreamy dessert that's perfect for any occasion.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Saucepan
- Oven
Ingredients
Crust
- 200 g graham cracker crumbs
- 100 g unsalted butter melted
- 50 g granulated sugar
Filling
- 900 g cream cheese softened
- 200 g granulated sugar
- 3 large eggs
- 1 egg yolk
- 150 ml sour cream
- 60 ml lemon juice freshly squeezed
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 150 g fresh blueberries
Blueberry Swirl
- 150 g fresh blueberries
- 50 g granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the berries release their juices. Stir in the cornstarch mixture and cook until thickened. Let it cool.
- In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gently fold in the fresh blueberries into the filling.
- Pour half of the cheesecake filling over the crust. Spoon half of the blueberry swirl over the filling. Repeat with the remaining filling and blueberry swirl. Use a knife to gently swirl the blueberry mixture into the filling.
- Bake for 60 minutes or until the center is almost set. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
For a no-bake version, use a no-bake crust and a gelatin-stabilized filling. You can also substitute frozen blueberries if fresh ones are not available.