Lemon Blueberry Cheesecake Cake (Print-Friendly Format)

Tangy lemon cheesecake with blueberries and a graham cracker crust.

# Required Ingredients:

→ For the Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted

→ For the Lemon Cheesecake Filling

04 - 3 (8 oz) packages cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 cup sour cream
07 - 3 large eggs
08 - 1/4 cup lemon juice
09 - 2 tablespoons lemon zest
10 - 1 teaspoon vanilla extract

→ For the Blueberry Topping

11 - 1 1/2 cups fresh blueberries
12 - 1/4 cup granulated sugar
13 - 1 tablespoon lemon juice
14 - 1 tablespoon cornstarch
15 - 1/4 cup water

→ For Decoration

16 - Fresh blueberries
17 - Lemon zest

# How to Make It:

01 - Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
02 - Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
03 - In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla extract until well combined.
04 - Pour the cheesecake batter over the crust, spreading it evenly. Bake for 50-60 minutes or until the center is set and the edges are slightly puffed. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
05 - In a small saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened and bubbly. Allow to cool.
06 - Once the cheesecake is completely cooled, spread the blueberry topping evenly over the top. Refrigerate for at least 4 hours or overnight to set.