Description
A creamy and delightful lemon blueberry cheesecake that combines tart lemon and juicy blueberries, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup blueberry preserves
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press the mixture into the bottom of the prepared pan.
- Beat the softened cream cheese in a large bowl until smooth. Gradually add in 1 cup sugar, mixing well.
- Add the eggs one at a time, mixing at low speed until combined.
- Stir in the lemon juice and vanilla extract until smooth.
- Pour half of the cheesecake batter over the crust.
- Mix the fresh blueberries with blueberry preserves in a separate bowl. Swirl into the cheesecake batter.
- Pour the remaining cheesecake batter over the blueberry layer.
- Bake for 55–60 minutes, until the center is set but still jiggles slightly.
- Refrigerate for at least 4 hours or overnight for best flavor.
Notes
This cheesecake can be made a day in advance. Store covered in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg