Lemon Blueberry Cheesecake
A creamy, tangy cheesecake infused with fresh lemon and topped with a vibrant blueberry compote.
Equipment
- Springform Pan
- Mixing bowl
- Whisk
- Electric Mixer
- Saucepan
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 2 tbsp sugar
Filling
- 2 lbs cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream optional for extra creaminess
- 1/4 cup lemon juice freshly squeezed
- 2 tbsp lemon zest freshly grated
Blueberry Topping
- 2 cups blueberries fresh or frozen
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a springform pan.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan to form a crust. Bake for 8 minutes, then set aside to cool.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, vanilla extract, and lemon juice, mixing until combined.
- Add eggs one at a time, mixing on low speed until just incorporated. Stir in sour cream and lemon zest.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Transfer to the fridge and chill for at least 4 hours or overnight.
- For the topping, cook blueberries, sugar, and lemon juice in a saucepan over low heat until the berries release their juices and the mixture thickens.
- Let the blueberry topping cool completely before spreading over the cheesecake.
- Slice and serve your lemon blueberry cheesecake chilled.
Notes
For a no-bake version, use a no-bake cheesecake filling and refrigerate for at least 6 hours before serving.