Perfect Lemon Blueberry Cheesecake

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This perfect lemon blueberry cheesecake is a great hand-held treat that comes in handy just in time for Easter.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Keyword: baked, blueberry, cheesecake, dessert, easy, holiday, vegetarian

Servings: servings

Calories: 397kcal

Author: Shanika

Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham crackers in with the cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

In the bowl of an electric mixer (or using a hand mixer), mix together on low speed: the cream cheese, cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the lemon juice, lemon zest, and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and salt and continue mixing.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
In the meantime, make your blueberry topping.

In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once blueberries begin to soften, continue stirring until mixture begins to thicken a bit, about 5-6 minutes. Remove from heat and let cool.

Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
Once cheesecake has fully chilled, top with blueberry topping, and your favorite festive Easter decorations/toppings, if desired. Slice and enjoy.
Bon Appetit!

STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.
NON-FESTIVE TOPPINGS: To use this recipe year-round, simply top cheesecake bites with fresh fruit such as sliced strawberries, blueberries, blackberries, raspberries, etc.
CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
GLUTEN-FREE: To ensure that this cheesecake is entirely GF, be sure to use GF-friendly Graham Crackers and ensure that all other ingredients are GF-friendly.