Go Back
When it comes to desserts, few can match the creamy decadence of a cheesecake, particularly one that perfectly marries vibrant flavors. The Zesty Blueberry Dream Cheesecake is a delightful blend of zesty lemon and sweet blueberries that creates a symphony of taste in every bite. This cheesecake stands out not just for its flavor but also for its stunning presentation, making it a remarkable centerpiece for any gathering. Whether it's a family dinner, a birthday celebration, or a festive holiday feast, this cheesecake is sure to impress your guests and leave them coming back for more.

Classic Lemon Blueberry Cheesecake

Indulge in the creamy decadence of Zesty Blueberry Dream Cheesecake, a delightful dessert that combines tangy lemon and sweet blueberries for a refreshing twist. This stunning cheesecake is perfect for any occasion and is sure to impress your guests. With a buttery graham cracker crust and a smooth, rich cream cheese filling, each bite is a harmonious blend of flavors. Join us in making this delicious treat that’s as beautiful as it is satisfying, and elevate your dessert game!
Print Recipe Pin Recipe

Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

½ teaspoon ground cinnamon (optional)

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 teaspoon vanilla extract

Zest of 2 lemons

⅓ cup fresh lemon juice

2 cups fresh blueberries (plus extra for topping)

For the Topping:

1 cup sour cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 cup fresh blueberries

Instructions
 

Preheat the oven: Preheat your oven to 325°F (163°C).

    Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix until all crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool slightly.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy. Gradually add the granulated sugar, mixing until combined.

        Add eggs: Add the eggs one at a time, mixing after each addition until just combined. Avoid overmixing.

          Incorporate sour cream, lemon, and zest: Add the sour cream, vanilla extract, lemon zest, and lemon juice. Mix until smooth, scraping down the sides of the bowl to ensure everything is well incorporated.

            Fold in blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the cheesecake mixture.

              Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 55-65 minutes, or until the edges are set, but the center still has a slight jiggle.

                Cool the cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for about 1 hour. This helps to prevent cracking.

                  Prepare the topping: In a small bowl, mix together the sour cream, powdered sugar, and vanilla extract until smooth. Gently spread the topping over the cooled cheesecake.

                    Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight for better flavor. When ready to serve, top with fresh blueberries and slice.

                      Enjoy! Serve the cheesecake a slice at a time, enjoying the balance of tart lemon, sweet blueberries, and rich creaminess.

                        Prep Time, Total Time, Servings: 30 mins | 6 hours | 12 servings