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Lemon Blueberry Cheesecake

Okay, so this Lemon Blueberry Cheesecake might just be the dessert that turns you into a total cheesecake believer. Imagine biting into a silky, creamy slice with tangy lemon zest that wakes up your taste buds, plus those juicy blueberries that add a pop of sweetness and a splash of color. I remember first making this for a summer BBQ; the aroma of fresh lemon and melting cream cheese filled my kitchen, and honestly, it was love at first bite. It’s just the kind of dessert that feels like a celebration—bright, smooth, and irresistibly comforting, all rolled into one. Whether you’re a cheesecake pro or a total newbie, stick with me here; I’ll show you exactly how to get that perfect texture and flavor every single time.

Quick Facts

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (plus chilling time)

Ingredients

For the Main Dish:

1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
¼ cup sour cream
2 teaspoons lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries

How I Make It

Step 1:

Start by preheating your oven to 325°F. In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. This tight press helps the crust hold together and gives you that satisfying crunch.

Step 2:

In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and creamy — no lumps, please! Gradually add the sugar, scraping the sides as you go. The mixture should look shiny and luscious.

Step 3:

Add the eggs one at a time, mixing just until combined after each addition. Over-mixing can trap air, so keep it gentle to avoid cracks.

Step 4:

Fold in the sour cream, lemon zest, lemon juice, and vanilla extract until everything is well combined. The lemon zest gives it that fresh burst of citrus you can’t resist.

Step 5:

Pour half the batter over the crust, then evenly scatter the blueberries on top before pouring the rest of the batter over. Swirl gently with a knife if you want a marbled blueberry effect.

Step 6:

Bake for about 50-55 minutes, until the edges are set but the center still jiggles slightly—this is key to a creamy texture. Let the cheesecake cool completely, then chill it in the fridge for at least 4 hours (overnight is best) before slicing and serving.

Variations & Tips

Swap graham cracker crust with crushed digestive biscuits or gingersnaps for a spicier twist.
If fresh blueberries aren’t in season, frozen ones work great—just toss them in a little flour to prevent sinking.
For extra lemon punch, add 1 tablespoon of lemon curd swirled into the batter before baking.
Avoid cracks by baking the cheesecake in a water bath or by placing a pan of water below the rack to keep the oven moist.
Make sure all your ingredients are at room temperature to ensure a smooth, lump-free batter.
Use a thin offset spatula to spread batter evenly without disturbing the crust.

How I Like to Serve It

I love serving this cheesecake chilled on warm summer evenings with a cup of iced tea. It’s perfect for garden parties, brunches, or whenever you want a dessert that’s both fancy and easy to pull off. Top each slice with a few fresh blueberries or a sprinkle of lemon zest for a vibrant, fresh finish.

Notes

Keep leftovers covered in the fridge for up to 4 days. It actually tastes better the next day!
If you want to freeze slices, wrap them tightly in plastic wrap and foil—thaw overnight in the refrigerator before serving.

Closing: This Lemon Blueberry Cheesecake is one of those recipes that always delights, combining creamy texture with bright, fresh flavors that make every slice feel like a special occasion.

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