Lemon Blueberry Cheesecake
A creamy, tangy cheesecake filled with fresh blueberries and nestled in a buttery graham cracker crust, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup blueberry preserves
Instructions
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and vanilla extract until fully incorporated.
- Fold in fresh blueberries. Pour cheesecake mixture over the crust in the springform pan.
- Drop spoonfuls of blueberry preserves on top and swirl with a knife for a marbled effect.
- Bake in the preheated oven for 55-60 minutes, or until the center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
Use room temperature ingredients for smooth mixing. Don’t overmix after adding eggs to maintain a light texture.
Find it online: https://www.zaynkitchen.com/lemon-blueberry-cheesecake-recipe/