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Lemon Blueberry Cheesecake – Easy Recipes Delight

A bright and creamy lemon blueberry cheesecake made with fresh berries and zesty lemon curd. Perfect for sweet easy recipes and spring entertaining.
Prep Time40 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 45 minutes
Course: Desserts
Cuisine: American
Keywords: air fryer desserts easy recipes, dinner recipes, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes
Servings: 12 slices
Author: Betty

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted

Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice

Lemon Curd

  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1/3 cup fresh lemon juice
  • 1/4 cup unsalted butter, cubed

Blueberry Topping

  • 2 cups fresh blueberries
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water

Instructions

Prepare the Crust

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, salt, and melted butter in a bowl. Mix until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Make the Cheesecake Filling

  1. Reduce oven temperature to 325°F (160°C).
  2. Beat the softened cream cheese and sugar until smooth.
  3. Add eggs one at a time, mixing on low speed.
  4. Mix in vanilla, sour cream, lemon zest, and lemon juice.
  5. Pour filling over the cooled crust and smooth the top.
  6. Bake for 55–65 minutes until the center is slightly jiggly. Turn off oven and let cake sit for 1 hour inside with the door cracked.
  7. Cool completely, then refrigerate for at least 6 hours or overnight.

Prepare the Lemon Curd

  1. Whisk egg yolks, sugar, lemon zest, and juice in a saucepan over medium heat.
  2. Cook, stirring constantly, until thickened, about 7–10 minutes.
  3. Remove from heat and stir in butter until smooth.
  4. Cool, then spread over chilled cheesecake.

Make the Blueberry Topping

  1. In a small saucepan, combine blueberries, water, and sugar. Simmer over medium heat for 5–6 minutes.
  2. Add cornstarch slurry and cook until thickened, about 1–2 minutes.
  3. Cool and spoon over lemon curd before serving.

Notes

For best results, make a day ahead and allow to chill overnight. Garnish with whipped cream and fresh lemon slices if desired.