Lemon Blueberry Cheesecake

Ingredients:

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 2 tablespoons granulated sugar

Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries (tossed with 1 tablespoon flour)

Optional Blueberry Topping

• 1 1/2 cups fresh or frozen blueberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
3. Press mixture firmly into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth and creamy.
2. Add sugar and mix until fully incorporated.
3. Beat in eggs one at a time, mixing on low speed.
4. Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
5. Gently fold in the floured blueberries.

Bake

1. Pour filling over the cooled crust.
2. Smooth the top and tap pan gently to release air bubbles.
3. Bake for 60–70 minutes, until the center is just slightly jiggly.
4. Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.
5. Remove and refrigerate for at least 4 hours or overnight.

Optional Blueberry Topping

1. In a saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat until berries release juices.
3. Stir cornstarch with water, add to pan, and cook until thickened.
4. Cool completely before spreading over cheesecake.

Serving Tips

• Slice with a warm, clean knife for neat cuts.
• Garnish with lemon zest or fresh blueberries if desired.
• Best served chilled.

Variations

• Use a vanilla wafer or digestive biscuit crust instead of graham crackers.
• Swap blueberries for raspberries or blackberries.
• Add a thin layer of lemon curd on top for extra citrus flavor.