Description
A creamy and tangy Lemon Blueberry Cheesecake that’s perfect for summer gatherings and can be made ahead of time.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 tablespoon sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1 cup fresh blueberries
- 1/4 cup blueberry jam (for topping)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- Beat the cream cheese in a large mixing bowl until smooth and creamy. Gradually add 1 cup sugar, lemon juice, and lemon zest, mixing until well combined and fluffy.
- Add the eggs one at a time, mixing on low speed until just combined, careful not to overmix.
- Fold in the fresh blueberries gently.
- Pour the cream cheese mixture over the prepared crust in the pan, spreading it evenly.
- Bake for about 50-60 minutes, until the cheesecake is set and the edges are lightly browned.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Swirl blueberry jam on top and garnish with fresh blueberries before serving.
Notes
For best flavor, make this cheesecake a day in advance. It can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 23g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg