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lemon blueberry cheesecake cake

Lemon Blueberry Cheesecake Cake

Indulge in the ultimate lemon blueberry cheesecake cake. Perfectly tangy, sweet, and creamy, this dessert is a showstopper for any occasion. Try it now!
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Prep Time: 20 minutes
Cook Time: 50 minutes
Resting Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 8 people
Calories: 320kcal
Cost: $15

Equipment

  • Springform pan
  • Mixer or whisk
  • Spatula
  • Baking sheet For catching drips
  • Large bowl

Ingredients

  • 1 cup Graham cracker crumbs
  • 3 tablespoons Melted butter
  • 1 teaspoon Sugar
  • 24 ounces Philadelphia cream cheese (room temperature)
  • 1 cup Granulated sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Fresh or frozen blueberries
  • 1/4 cup Blueberry jam optional, for topping

Instructions

  • Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a springform pan.
  • Beat the cream cheese until smooth, then add sugar, eggs, lemon zest, lemon juice, and vanilla extract. Blend until smooth and lump-free.
  • Pour half of the cheesecake mixture onto the crust.
  • Fold the blueberries into the remaining cheesecake batter and pour over the plain layer.
  • Bake the cheesecake at 325°F for 45-50 minutes until the edges are set and the center jiggles slightly. Cool completely before refrigerating for at least 4 hours.

Notes

This cheesecake is beloved for its creamy texture and delightful flavor. Perfect for impressing your guests!

Nutrition

Calories: 320kcal | Carbohydrates: 30g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 220mg | Potassium: 135mg | Fiber: 1g | Sugar: 15g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
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