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–+ servings
Delicious blueberry lemon cheesecake cake with fresh blueberries and lemon zest

Blueberry Lemon Cheesecake Cake

A delightful dessert that balances sweet and tangy flavors, featuring a creamy cheesecake layer, fresh blueberries, and a hint of lemon zest. Perfect for celebrations or a sweet ending to any meal.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Finely crushed
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 1 cup sugar
  • 4 packages cream cheese, softened (8 oz each) Ensure to soften to room temperature
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs Add one at a time
  • 1 cup fresh blueberries Gently folded in
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup sour cream

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease and line the bottom of a springform pan with parchment paper.
  2. In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
Making the Cheesecake
  1. In a large mixing bowl, beat the cream cheese and sugar together until creamy. Add the flour and vanilla, mixing until smooth.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Stir in the lemon juice, lemon zest, and sour cream until well combined.
  4. Gently fold in the blueberries.
  5. Pour the cheesecake batter over the crust in the springform pan.
Baking
  1. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
  2. Remove from the oven and allow to cool before chilling in the refrigerator for at least 4 hours.
Serving
  1. Serve chilled, garnished with additional blueberries and lemon zest if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 210mgFiber: 1gSugar: 20g

Notes

Make sure cream cheese is softened to room temperature, and be gentle when folding in blueberries to avoid breaking them. Let the cake chill overnight for best results.

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