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Lemon Blueberry Cheesecake

A creamy, rich cheesecake bursting with fresh lemon and blueberry flavors, all set in a buttery graham cracker crust. Perfect for any occasion and easy to make!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups butter, melted
For the cheesecake filling
  • 32 ounces cream cheese, softened (4 packages of 8 ounces each)
  • 1 cups sugar
  • 4 large eggs
  • 0.25 cups fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 cups fresh blueberries

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
  3. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in lemon juice and lemon zest until well combined.
  6. Gently fold in the blueberries.
  7. Pour the cheesecake batter into the crust and smooth the top.
Baking
  1. Bake for 60-70 minutes or until the center is set but slightly jiggly.
  2. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Serving
  1. Slice and serve the cheesecake, optionally topping with additional blueberries.

Notes

Your cheesecake will keep in the fridge for about 4-5 days. Store covered tightly with plastic wrap or in an airtight container. Can also be frozen for up to 2 months.