Description
Blueberry and Lemon Cheesecake is a bright, creamy dessert featuring a zesty lemon-infused filling swirled with a fresh blueberry compote, all atop a buttery graham cracker crust.
Ingredients
Units
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar (for blueberry sauce)
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes and let cool.
- In a saucepan over medium heat, combine blueberries, 2 tablespoons sugar, and lemon juice. Cook until berries break down. Stir in cornstarch slurry and cook until thickened. Let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time.
- Add sour cream, lemon zest, lemon juice, and vanilla extract. Mix until just combined.
- Pour half of the cheesecake batter over the crust. Drop spoonfuls of blueberry sauce and swirl gently. Repeat with remaining batter and blueberry sauce.
- Bake for 55–65 minutes, until center is just set. Turn off oven and crack door; let cool for 1 hour inside oven.
- Remove and cool completely at room temperature, then chill for at least 4 hours before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Fresh blueberries yield better texture, but frozen can be used if thawed and drained.
- For a cleaner swirl, cool the blueberry mixture before adding to batter.
- Cheesecake can be made a day in advance for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg