Lemon-Blueberry Cheesecake: Your Summer Showstopper Dessert

This delightful Lemon-Blueberry Cheesecake is a perfect summer dessert that combines zesty lemon and sweet blueberries.

Prep Time 30

Cook Time 1

Chilling Time 6

Total Time 7 30

Course Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

14 crackers Graham Crackers finely crushed (about 2 cups); they provide structure and a pleasant crunch. Substitute with digestive biscuits for a different flavor.
1/2 cup Unsalted Butter melted; this binds the crust ingredients together. Margarine can be used as a substitute.
1/3 cup Granulated Sugar for crust; it adds sweetness to the base. Consider using a sugar substitute for a lower-calorie option.
1/4 tsp Kosher Salt for crust; enhances flavor. Use regular table salt if kosher is unavailable.

4 x 8-oz blocks Cream Cheese room temperature; this forms the base of the cheesecake filling. Neufchâtel can be swapped for less fat.
3 Large Eggs they provide structure and stability. Egg replacer can be used for a vegan option.
1 Tbsp Lemon Zest adds aromatic citrus flavor. Fresh zest is recommended for potency.
1/4 cup Fresh Lemon Juice from about 2 lemons + 1 Tbsp for sauce; this balances sweetness with acidity. Bottled lemon juice can be an alternative but may lack freshness.
3 Tbsp All-Purpose Flour adds firmness to the cheesecake filling. For gluten-free, use almond flour as a substitute.
1 tsp Vanilla Extract enhances the overall flavor profile. Pure vanilla is preferable but imitation can be substituted.
6 oz Fresh Blueberries offers fruity flavor and color. Frozen blueberries can also be used, but fresh is ideal for presentation.
8 oz Fresh Blueberries offers fruity flavor and color. Frozen blueberries can also be used, but fresh is ideal for presentation.

1/2 cup Granulated Sugar for Sauce it sweetens the blueberry topping.
2 Tbsp Cornstarch this thickens the blueberry sauce. Arrowroot can be used as an alternative thickener.

Whipped Cream for topping; it adds a creamy finish. Stabilized whipped cream can be used for longer-lasting results.
Lemon sliced into thin half-moons for decorative garnish.

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray to ensure an easy release after baking.
Mix together the crushed graham crackers, melted butter, granulated sugar, and salt in a bowl. Press this mixture tightly into the base of the prepared pan to form a sturdy crust.
Beat the cream cheese in a large bowl until it’s smooth and creamy. Gradually add the granulated sugar, blending well to combine the two until there are no lumps.
Add the eggs one at a time, mixing gently after each addition. Incorporate lemon zest, fresh lemon juice, flour, and vanilla extract to ensure a flavorful filling.
Fold in the fresh blueberries carefully, being gentle to avoid crushing them. Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
Bake for 55-60 minutes until the center is slightly jiggly but mostly set. After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, to set completely.
Prepare the blueberry sauce by simmering blueberries, sugar, cornstarch, and lemon juice in a saucepan for about 4 minutes until thickened. Allow it to cool.
Decorate the cooled cheesecake with whipped cream and drizzle the blueberry sauce on top before serving for a stunning finish.

For best results, use room temperature ingredients and avoid overmixing after adding eggs to maintain texture.

Keyword Blueberry Dessert, Cheesecake, Fruit Dessert, Indulgent Dessert, Lemon-Blueberry Cheesecake, summer dessert