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Lemon Cheesecake with Blueberries

by

Ingredients

For the crust

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the lemon cheesecake filling

  • 24 oz (3 bricks) cream cheese, softened

  • 3/4 cup granulated sugar

  • 3 large eggs, room temperature

  • 1/2 cup sour cream

  • 1/4 cup heavy cream

  • 1/3 cup fresh lemon juice

  • 1–2 tbsp finely grated lemon zest

  • 1 tsp vanilla extract

  • Pinch of salt

For the blueberry topping

  • 2 cups fresh or frozen blueberries

  • 1/3–1/2 cup sugar (to taste)

  • 2 tbsp lemon juice

  • 1 tbsp cornstarch mixed with 2 tbsp water

For decoration (optional)

  • 1 cup cold heavy cream

  • 2–3 tbsp powdered sugar

  • 1/2 tsp vanilla

  • Extra blueberries and thin lemon slices/zest

1. Make the Crust

  1. Heat oven to 325°F (165°C). Grease a 9‑inch springform pan; line the base with parchment if desired.

  2. Stir graham crumbs, sugar, and melted butter until the texture resembles wet sand.

  3. Press firmly into the bottom of the pan (and slightly up the sides).

  4. Bake 8–10 minutes, then cool slightly while you prepare the filling.

2. Prepare the Lemon Cheesecake Filling

  1. Beat cream cheese on medium speed until completely smooth, scraping the bowl.

  2. Add sugar and salt; beat until fluffy and no lumps remain.

  3. Beat in eggs one at a time on low speed, just until combined.

  4. Mix in sour cream, heavy cream, lemon juice, lemon zest, and vanilla until smooth.

  5. Tap the bowl gently on the counter to release large air bubbles.

3. Bake the Cheesecake

  1. Wrap the outside of the springform pan in heavy foil (for a water bath) and place it in a larger roasting pan.

  2. Pour filling over the crust and smooth the top.

  3. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.

  4. Bake at 325°F (165°C) for 55–70 minutes, until the edges are set and the center still has a slight wobble.

  5. Turn off the oven, crack the door slightly, and let the cheesecake sit inside 45–60 minutes.

  6. Remove from the water bath, run a thin knife around the edge, and cool to room temperature.

  7. Cover and chill at least 4 hours, preferably overnight.

4. Make the Blueberry Topping

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