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Classic Lemon Blueberry Cheesecake Recipe


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  • Author: Camila Rose
  • Total Time: 5 hours
  • Yield: 8-10 1x
  • Diet: Vegetarian

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

Scale
  • 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

Nutrition

  • Serving Size: 8-10
  • Calories: 320
  • Sugar: 26g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 95mg