Lemon Blueberry Cheesecake: A Burst of Freshness in Every Bite!

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Bright, zesty lemon paired with juicy blueberries — this Lemon Blueberry Cheesecake is pure sunshine on a plate!
Creamy, smooth, and full of vibrant flavors, it’s the perfect dessert for spring, summer, or any time you’re craving something fresh, rich, and fruity.

📝 Ingredients:

For the crust:

  • 2 cups crushed graham crackers

  • 3 tablespoons unsalted butter, melted

For the filling:

  • 3 packages (8 oz each) cream cheese, softened

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 3 large eggs

  • 1 cup sour cream

  • Zest of 1 lemon

  • 2 tablespoons lemon juice

  • 1 cup fresh blueberries

  • 1/4 cup blueberry jam

👩‍🍳 Step-by-Step Instructions:

1. Preheat the Oven:

  • Preheat your oven to 325°F (163°C).

2. Prepare the Crust:

  • In a medium bowl, mix the crushed graham crackers with melted butter until well combined.

  • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.

  • Set aside while you prepare the filling.

3. Make the Cheesecake Batter:

  • In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth.

  • Add the eggs one at a time, beating just until each is incorporated (avoid overmixing to prevent cracking).

  • Mix in the sour cream, lemon zest, and lemon juice until combined.

4. Add the Blueberries:

  • Gently fold the fresh blueberries into the batter, taking care not to crush them.

5. Assemble:

  • Pour the cheesecake filling over the prepared crust in the pan.

  • Drop small dollops of blueberry jam across the surface of the filling.

  • Using a toothpick or a knife, swirl the jam gently into the top for a beautiful marbled effect.

6. Bake:

  • Bake the cheesecake for 55–60 minutes, or until the center is almost set (it should jiggle slightly).

  • Turn off the oven, crack the door open slightly, and allow the cheesecake to cool gradually for about 1 hour to prevent cracking.

7. Chill:

  • Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours (or overnight) until fully set.

📅 Prep and Cook Time:

  • Preparation Time: 20 minutes

  • Cooking Time: 60 minutes

  • Chilling Time: 4 hours

  • Total Time: 5 hours (including chilling)

🔥 Calories:

  • Approximately 420 kcal per slice (based on 12 servings)

💡 Tips for the Perfect Lemon Blueberry Cheesecake:

  • Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature for the smoothest batter.

  • Water Bath (Optional): Bake your cheesecake in a water bath for an even creamier texture and to minimize cracks.

  • Blueberry Variations: Substitute half the blueberries with raspberries for a mixed berry twist.

  • Jam Swirls: Warm the blueberry jam slightly if it’s too thick for easier swirling.

  • Storage: Store leftovers in the refrigerator for up to 5 days. You can also freeze slices individually wrapped for up to 2 months.

🍴 Serving Suggestions:

  • Garnish with extra fresh blueberries and lemon zest before serving for a beautiful, fresh finish.

  • Add a dollop of whipped cream or a drizzle of lemon curd for an extra decadent touch.

  • Serve chilled straight from the fridge for the best texture and flavor.

🌟 Why You’ll Love This Recipe:

  • Bright and Fresh: The lemon zest and juice bring a lively, fresh flavor that balances the richness.

  • Creamy and Smooth: Thanks to the sour cream and perfect baking technique.

  • Visually Stunning: The blueberry swirls make it as pretty as it is delicious.

  • Perfect for Any Occasion: Ideal for birthdays, brunches, summer gatherings, or a special family dessert.

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