Lemon Blueberry Cheesecake Recipe
This Lemon Blueberry Cheesecake Recipe makes a perfectly light and creamy, yet richly flavored cheesecake and the perfect Blueberry Topping!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hummingbirdthyme.com.
Cooking tools:
- Springform pan
- Baking sheet
- Plastic wrap
- Aluminum foil
- Mixing bowl
- Stand mixer
- Hand mixer
- Oven
- Chef's knife
- Saucepan
- Whisk
- Spoon
- Potato masher
- Mason jar
- Refrigerator
- Stove
- Measuring cup
- Measuring spoon
- Kettle
- Microplane
Ingredients
- 2 c Graham Cracker crumbs (about 27 squares, or 13-14 sheets)
- 1 tbsp. Granulated sugar
- 1 pinch Salt
- 1 Stick (4 oz) unsalted butter, melted, plus more for the pan
- 24 oz Or 3-8oz. Blocks cream cheese, at ROOM TEMP!
- 1 c Granulated sugar
- 1 c Sour Cream, ROOM TEMP!
- Zest of 1 lemon
- 1/4 tsp. Salt
- 2 tsp. Natural Vanilla Extract
- 3 Large eggs, at ROOM TEMP!
- 1 Large egg yolk
- 4 tbsp. Sugar (more to taste, if desired)
- 4 tsp. Cornstarch
- Juice of 1 lemon (zest it first!)
- 1/2 c Water
- 3 c Fresh or Frozen Blueberries (I used frozen)
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