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Lemon Blueberry Cheesecake

Irresistible Lemon Blueberry Cheesecake for Sweet Summer Skies

This Luscious Lemon Blueberry Cheesecake is an irresistible dessert that combines creamy filling and zesty lemon, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Can use crushed cookies for gluten-free option.
  • 0.33 cups sugar Coconut sugar works as a substitute.
  • 0.33 cups melted butter Can swap for coconut oil to make it dairy-free.
For the Cheesecake Filling
  • 24 ounces cream cheese Use softened cream cheese for easier mixing.
  • 3 large eggs Let them reach room temperature for even blending.
  • 1 tablespoon lemon zest Fresh zest is preferred.
  • 0.5 cups lemon juice Can swap for orange juice.
  • 1 teaspoon vanilla extract Imitation vanilla is an alternative.
  • 1 cups sugar
For the Blueberry Sauce
  • 2 cups fresh blueberries Adjust cornstarch if using frozen.
  • 0.5 cups sugar Adjust to taste preference.
  • 2 tablespoons cornstarch Arrowroot powder is a great substitute.
  • 0.25 cups water
  • 2 tablespoons additional lemon juice Enhances the sauce's flavor.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • whisk
  • Saucepan
  • Baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ⅓ cup of sugar, and ⅓ cup of melted butter. Press firmly into the bottom and slightly up the sides of the springform pan. Bake for 12 minutes.
  3. In a large mixing bowl, beat 24 ounces of softened cream cheese and 1 cup of sugar until creamy. Gradually add 3 large eggs, ½ cup of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract, mixing until smooth.
  4. In a saucepan, combine 2 cups of fresh blueberries, ½ cup of sugar, 2 tablespoons of cornstarch, ¼ cup of water, and 2 tablespoons of lemon juice. Cook over medium heat until thick, about 5-7 minutes.
  5. Pour half of the cheesecake filling into the cooled crust, drizzle half of the blueberry sauce over it, swirl gently. Add remaining filling and blueberry sauce, swirling again.
  6. Create a water bath by placing the springform pan in a larger baking dish and pouring boiling water halfway up the sides. Bake for 1 hour to 1 hour and 10 minutes.
  7. Allow to cool in water bath for 45 minutes, then refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 5mgCalcium: 75mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and do not skip the chilling time.

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