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Easy Lemon Blueberry Cheesecake Recipe | Homemade Dessert

A rich and creamy cheesecake infused with bright lemon zest and fresh blueberries, all atop a buttery graham cracker crust. This homemade treat balances sweet and tangy flavors, making it the perfect dessert for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

Equipment

  • - 9-inch Springform Pan
  • - Electric hand mixer or stand mixer
  • - Spatula or wooden spoon
  • Parchment paper
  • - Baking sheet
  • - Zester or microplane
  • - Oven-safe dish or water bath for baking

Ingredients
  

  • *For the crust:*
  • - 1 ½ cups graham cracker crumbs
  • - ¼ cup granulated sugar
  • - 6 tbsp melted butter
  • *For the filling:*
  • - 24 oz cream cheese full-fat, softened
  • - 1 cup granulated sugar
  • - 3 large eggs
  • - ½ cup sour cream
  • - 1 tsp vanilla extract
  • - ¼ cup fresh lemon juice
  • - 1 tbsp lemon zest
  • - 1 cup fresh blueberries
  • *For the topping optional:*
  • - ½ cup blueberry preserves or fresh blueberry compote
  • - Whipped cream

Instructions
 

  • **Preheat the oven** to 325°F (165°C). Line a springform pan with parchment paper and grease the sides.
  • **Make the crust:** Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan. Bake for 10 minutes, then let cool.
  • **Prepare the filling:** In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix well.
  • **Add wet ingredients:** Beat in eggs one at a time, then mix in sour cream, vanilla extract, lemon juice, and lemon zest.
  • **Fold in blueberries** gently to avoid breaking them.
  • **Bake:** Pour the batter over the crust. Place a water bath (oven-safe dish with hot water) on the lower rack of the oven to prevent cracks. Bake for 55-60 minutes until the edges are set but the center is slightly jiggly.
  • **Cool slowly:** Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, remove and cool completely on a wire rack.
  • **Chill for at least 4 hours** (preferably overnight) before serving.
  • **Top with blueberry preserves or fresh blueberries** and whipped cream if desired. Slice and enjoy!