Description

Indulge in Lemon Blueberry Crumble Cheesecake, an easy-to-make dessert that blends tangy lemon curd with sweet fresh blueberries and a buttery graham cracker crust, topped with a crunchy brown‑sugar crumble. This recipe delivers a smooth, velvety cheesecake layer and a crisp crumble that adds texture, perfect for brunch, holiday gatherings, or a simple family treat. Follow step‑by‑step instructions for flawless results, and discover pro tips for a flawless, picture‑ready cheesecake every time.!!

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup melted butter
2 cups cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 cup fresh blueberries
2 tablespoons lemon juice
Zest of 1 lemon
½ cup brown sugar
½ cup all‑purpose flour
½ teaspoon baking powder

Instructions

Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter; press into springform pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in sour cream, lemon juice, and zest.
Gently fold blueberries into batter; pour over crust.
Combine brown sugar, flour, and baking powder; sprinkle over top.
Bake 50‑60 minutes until center is set but slightly jiggly.
Cool in oven with door ajar, then refrigerate at least 4 hours before serving.

Notes

For a firmer crust
press crumbs firmly and chill crust for 10 minutes before adding filling. To prevent cracks
avoid over‑baking and let the cheesecake cool gradually.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 300 g
Sodium: 250 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 80 mg

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