Description
Enjoy a slice of summer with this Lemon Blueberry Cheesecake Cake! Creamy lemon cheesecake atop a buttery graham cracker crust, crowned with a luscious blueberry topping.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
For Decoration:
- Fresh blueberries
- Lemon zest
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- For the crust, mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
- For the lemon cheesecake filling, in a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the cheesecake batter over the crust, spreading it evenly.
- Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- For the blueberry topping, combine blueberries, granulated sugar, lemon juice, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Allow to cool.
- Once the cheesecake is completely cooled, spread the blueberry topping evenly over the top.
- Refrigerate for at least 4 hours or overnight to set.
Notes
- Use fresh blueberries for the best flavor and texture.
- Serve chilled for a refreshing dessert.
- Prep Time: 30 minutes
- Cook Time: 60 minutes