Lemon Blueberry Cheesecake
A creamy and tangy lemon blueberry cheesecake on a graham cracker crust, topped with a fresh blueberry sauce.
Equipment
- 9-inch springform pan
- Mixing bowls
- electric mixer
- Saucepan
- parchment paper
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter melted
- 24 oz cream cheese softened
- 1 cup sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 3 large eggs
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 cup fresh blueberries
For topping:
- 1 ½ cups blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat oven to 325°F (163°C) and prepare the springform pan with parchment.
- Mix the crust ingredients and press into the pan. Bake for 10 minutes.
- Beat the cream cheese until smooth. Add sugar, lemon zest, juice, and beat until combined. Add eggs, one by one, mixing gently. Fold in sour cream, vanilla, and blueberries.
- Bake for 1 hour 10 minutes, then cool in the oven for 1 hour. Refrigerate 6 hours.
- For the topping, cook the blueberries, sugar, and lemon juice until juicy. Stir in cornstarch slurry until thickened. Cool.
- Top cheesecake with blueberry sauce and serve.