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Lemon Blueberry Layer Cheesecake

  • Author: krmibk110
  • Total Time: 100 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert combining creamy cheesecake with zesty lemon and fresh blueberries, perfect for any celebration.

Ingredients

Scale
  • 1 1⁄2 cups (150g) graham cracker crumbs
  • 1⁄4 cup (50g) granulated sugar
  • 6 tbsp (90g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1⁄2 cup (120ml) sour cream
  • 1 tbsp lemon zest
  • 1⁄4 cup (60ml) fresh lemon juice
  • 2 tbsp all-purpose flour (optional)
  • 2 cups fresh blueberries (or frozen, thawed)
  • 1⁄4 cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch (optional, to thicken)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and vanilla extract. Mix until everything holds together when pressed.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
  4. Bake the crust for 8-10 minutes until slightly golden, then let it cool.
  5. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
  6. Add the vanilla extract, lemon zest, and lemon juice; mix until fully combined.
  7. Beat in the eggs one at a time, mixing well after each addition.
  8. Add the sour cream and flour (if using) until the mixture is smooth.
  9. Pour the cheesecake filling over the cooled crust, smoothing the top.
  10. Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
  11. Turn off the oven and leave cheesecake in there with the door slightly ajar for 1 hour to cool gradually.
  12. Let cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  13. In a medium saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries soften.
  14. If you want a thicker topping, mix cornstarch with a little cold water and add it to blueberries. Stir until it thickens.
  15. Remove from heat and let blueberry topping cool completely.
  16. Once cheesecake has chilled, remove it from the springform pan and place it on a serving platter.
  17. Spread the cooled blueberry topping evenly over the cheesecake.
  18. Slice and serve chilled.

Notes

Soften cream cheese before mixing to avoid lumps. Refrigerate overnight for the best texture. Can be made gluten-free with gluten-free graham cracker crumbs.

  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 27g
  • Sodium: 300mg
  • Fat: 30g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: cheesecake, dessert, lemon blueberry, baking, sweet

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