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Blueberry Lemon Cheesecake

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A delightful blueberry lemon cheesecake with a creamy filling and a buttery graham cracker crust, perfect for summer gatherings.

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
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 2 cups fresh blueberries
  • 1/4 cup blueberry jam

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Create the graham cracker crust by mixing crumbs, 1/4 cup sugar, and melted butter.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Beat the cream cheese, 1 cup sugar, and vanilla extract until smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the lemon juice and zest until fully combined.
  7. Pour the cream cheese mixture over the crust in the springform pan.
  8. Sprinkle the blueberries evenly over the top.
  9. Bake for 50-60 minutes, or until the center is set.
  10. Cool at room temperature, then refrigerate for at least 4 hours.
  11. Drizzle warm blueberry jam over the cheesecake before serving.

Notes

Serve with whipped cream and a mint sprig. Pairs well with dessert wine or iced tea.

Nutrition

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

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