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Lemon Blueberry Cheesecake

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A creamy and tangy lemon blueberry cheesecake featuring a buttery graham cracker crust and a luscious blueberry swirl, perfect for any dessert occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/3 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 2 tablespoons blueberry jam

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the springform pan to form the crust.
  3. Bake crust for 10 minutes, then remove from oven and set aside.
  4. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
  7. Pour half of the cheesecake batter over the crust.
  8. In a small bowl, gently toss blueberries with blueberry jam.
  9. Drop spoonfuls of blueberry mixture over the batter and swirl lightly with a knife.
  10. Pour remaining batter over the swirled layer and smooth the top.
  11. Bake cheesecake for 50-60 minutes until the center is almost set but still slightly jiggly.
  12. Turn off the oven and leave the cheesecake inside for 1 hour.
  13. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  14. Before serving, garnish with additional fresh blueberries and lemon zest if desired.

Notes

For extra zing, serve with a dollop of whipped cream and a sprinkle of lemon zest on top.

Find it online: https://grilldrip.com/lemon-blueberry-cheesecake/