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–+ servings
lemon blueberry cheesecake cake

Discover the perfect Lemon Blueberry Cheesecake Cake recipe for any occasion Bright citrus and sweet blueberries in a creamy cheesecake delight
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Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chilling Time: 4 hours
Total Time: 5 hours 40 minutes
Servings: 12 people
Calories: 360kcal
Cost: $20

Equipment

  • Large mixing bowl
  • Electric mixer
  • Rubber spatula
  • 9-inch springform pan
  • Parchment paper

Ingredients

  • 24 oz cream cheese at room temperature
  • 2 cups fresh blueberries washed and dried
  • 3-4 fresh lemons for juice and zest
  • 1 cup granulated sugar adjust to taste
  • 3 large eggs at room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1.5 cups graham cracker crumbs
  • 6 tablespoons butter melted
  • 1 tablespoon cornstarch or flour optional

Instructions

  • Preheat the oven to 325°F (160°C).
  • Prepare the crust by pulsing graham cracker crumbs and adding melted butter until the mixture resembles wet sand.
  • Press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan.
  • Bake the crust for 10 minutes if making a baked cheesecake or refrigerate for 30 minutes for a no-bake version.
  • In a mixing bowl, beat the cream cheese until fluffy and smooth.
  • Gradually add sugar, mixing well after each addition.
  • Add eggs one at a time, mixing on low speed until just incorporated.
  • Add sour cream, vanilla extract, lemon zest, and lemon juice; mix until smooth.
  • Toss blueberries with a tablespoon of flour or cornstarch and fold half into the filling.
  • Pour half of the cheesecake filling over the crust, followed by half of the blueberries. Top with remaining filling and blueberries.
  • Bake for 55 to 70 minutes until edges are set and center jiggles slightly.
  • Let the cheesecake cool in the oven with the door cracked for an hour.
  • Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Prepare a blueberry topping by simmering blueberries with sugar and lemon juice, then cool before serving.

Notes

Using room temperature ingredients is crucial for a smooth filling. For variations, consider using vanilla wafers for the crust or adding limoncello for a boozy twist. Leftover cheesecake can be stored in the fridge for up to 5 days or frozen for up to 2 months. This cheesecake is best served chilled; allow leftovers to sit in the fridge for a richer flavor the next day.

Nutrition

Calories: 360kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 250mg | Potassium: 220mg | Fiber: 1g | Sugar: 22g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
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