Print

Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful taste of Lemon Blueberry Cheesecake, a dessert that perfectly balances the tangy brightness of fresh lemons with the sweet juiciness of blueberries. This creamy treat features a buttery graham cracker crust and a smooth cheesecake filling made with rich cream cheese and sour cream. Ideal for celebrations or as a weekend delight, this cheesecake is not only visually stunning but also incredibly easy to make. Whether you’re hosting a gathering or simply craving something sweet, this Lemon Blueberry Cheesecake will impress everyone at the table.

Ingredients

Scale
  • 450g blueberries (fresh or frozen)
  • 900g cream cheese (room temperature)
  • 250g granulated sugar
  • 220g sour cream (room temperature)
  • 4 eggs (room temperature)
  • 220g graham crackers (or digestive biscuits)
  • 5 tbsp unsalted butter (melted)
  • Juice and zest from 2 lemons
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 180°C (350°F). Prepare a springform pan.
  2. In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook until thickened, then let cool.
  3. Crush graham crackers and mix with melted butter and salt. Press into the bottom of the pan.
  4. Beat cream cheese until smooth, adding sugar gradually. Mix in eggs one at a time, followed by sour cream, lemon zest, juice, and vanilla.
  5. Layer half the batter over the crust, add half the blueberry mixture, then repeat with remaining batter and blueberries.
  6. Bake for about 75 minutes until slightly wobbly in the center. Cool in the oven for an hour before refrigerating for at least four hours.

Nutrition

Find it online: https://recipesfish.com/lemon-blueberry-cheesecake/