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Lemon Blueberry Cheesecake

A rich and creamy cheesecake featuring a buttery graham cracker crust, with tangy lemon flavor and fresh blueberries, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.25 cups 1/4 cup sugar
  • 0.5 cups 1/2 cup butter, melted
For the filling
  • 32 ounces 4 packages (8 ounces each) cream cheese, softened Room temperature for a smoother batter
  • 1 cup 1 cup sugar
  • 4 large 4 large eggs
  • 0.25 cups 1/4 cup fresh lemon juice
  • 2 teaspoons 2 teaspoons lemon zest
  • 1 cup 1 cup fresh blueberries Gently folded in

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
  3. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in lemon juice and lemon zest until well combined.
  6. Gently fold in the blueberries.
  7. Pour the cheesecake batter into the crust and smooth the top.
Baking
  1. Bake for 60-70 minutes or until the center is set but slightly jiggly.
  2. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Serve slices drizzled with honey or a dollop of whipped cream. Garnish with fresh blueberries and lemon zest.