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Lemon Blueberry Cheesecake

A perfectly creamy Lemon Blueberry Cheesecake featuring a thick buttery graham crust, bright citrus filling, and a stunning homemade berry swirl baked flawlessly without a water bath.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method

Ingredients
  

  • 2 cups graham cracker crumbs Forms a thick and sturdy base
  • 6 tablespoons unsalted butter Melted to bind the crust securely
  • 24 ounces Philadelphia cream cheese Softened to room temperature
  • 1 cup granulated sugar Sweetens the tart citrus beautifully
  • 3 large eggs Provides structure for the baked filling
  • 0.5 cup fresh lemon juice Freshly squeezed for the best flavor
  • 1.5 cups fresh blueberries Simmered to create the vibrant fruit swirl

Equipment

  • 1 Springform pan 9 inch pan is ideal for tall slices
  • 1 Electric hand mixer For blending the cream cheese smoothly
  • 1 Small saucepan Used to simmer the fresh blueberry puree
  • 1 Butter knife Perfect for creating elegant fruit swirls

Method
 

  1. Mix the graham cracker crumbs with the melted butter in a large bowl until it resembles wet sand.
  2. Press the sandy mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan.
  3. Bake the crust at 350 degrees for ten minutes until golden, then set aside to cool.
  4. Simmer the fresh blueberries with a spoonful of sugar in a small saucepan for ten minutes until they burst.
  5. Blend the warm fruit mixture until completely smooth, then set it aside to cool slightly.
  6. Beat the softened cream cheese and granulated sugar in a large bowl until perfectly smooth and fluffy.
  7. Incorporate the eggs one at a time on low speed, followed by the fresh lemon juice.
  8. Pour the smooth lemon batter directly over your cooled graham cracker crust.
  9. Drop spoonfuls of blueberry sauce over the top and drag a knife through to create swirls.
  10. Bake at 325 degrees for fifty to sixty minutes until the edges are set but the center slightly jiggles.