Description
This Classic Lemon Blueberry Cheesecake is a tangy, creamy dessert with a buttery graham cracker crust, a luscious lemon-infused filling, and a sweet blueberry compote topping. It’s the perfect balance of refreshing lemon and rich cheesecake, a true crowd-pleaser at any event.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries (or frozen)
- 2 tbsp lemon juice (for compote)
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan.
- Bake the crust for 10 minutes. Set aside to cool.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing in vanilla, lemon juice, and zest. Fold in sour cream.
- Pour the filling over the cooled crust. Bake for 45-50 minutes.
- Cool to room temperature, then refrigerate for at least 4 hours.
- For topping, combine blueberries, sugar, and lemon juice in a saucepan. Cook until the blueberries burst and the mixture thickens. Let cool.
- Top the cheesecake with blueberry compote and garnish with lemon zest.
Notes
- Let the cheesecake chill overnight for the best texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American