Lemon Blueberry Cheesecake


Servings: 12

Total time: 6 Hours 10 Minutes (includes time to chill)


For crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ teaspoon Diamond Crystal® Baking Salt
For filling:
2 (8 ounce) packages cream cheese, softened
¾ cups granulated sugar
¼ teaspoon Diamond Crystal® Baking Salt
2 large eggs
½ cup sour cream
2 tablespoons all-purpose flour
½ lemon zested and juiced, plus more zest for garnish
½ teaspoon pure vanilla extract
1 cup fresh blueberries
For topping:
1 cup fresh blueberries
2 tablespoons granulated sugar
1 lemon, zested and juiced
Whipped cream, for serving


Preheat oven to 325°F. Make crust by combining graham cracker crumbs, butter, sugar and baking salt in a small bowl. Press mixture evenly into bottom and up the sides of a 9-inch springform pan. Bake crust for about 10 minutes, or until lightly golden brown. Let crust cool completely.
Meanwhile make filling by, beating softened cream cheese until completely smooth. Add sugar and baking salt and mix until combined. Add eggs one at a time, beating well after each addition.
Mix in sour cream, flour, lemon juice, lemon zest, and vanilla until the batter is smooth. Gently fold in blueberries.
Transfer batter to cooled crust. Wrap the outside of springform pan tightly with aluminum foil. Set springform pan into a large roasting pan filled with about 1-inch of water. Bake until center is set, about 1 hour.
Turn oven off and let cheesecake cool in oven with door ajar for 1 hour. Chill cheesecake in refrigerator for at least 4 hours or overnight.
To make topping, combine blueberries with sugar, lemon zest and juice. Cover and refrigerate at least 30 minutes. Once cheesecake is fully chilled, remove from pan. Top generously with whipped cream and blueberry topping. Serve and enjoy!