Description
This lemon blueberry crumble cheesecake features a bright citrus filling, juicy blueberry swirl, and buttery crumble topping. The perfect dessert for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup lemon juice
- ⅓ cup sour cream
- 1 tsp vanilla
- 1 cup blueberries
- 2 tbsp sugar (for swirl)
- 1 tsp lemon juice (swirl)
- 2 tsp cornstarch
- ¾ cup flour
- ½ cup sugar (crumble)
- ½ tsp cinnamon
- 6 tbsp cold butter
Instructions
- Preheat oven to 325°F. Line springform pan.
- Mix crust and press into pan. Bake 10 min.
- Beat cream cheese and sugar. Mix in eggs, zest, lemon juice, sour cream, and vanilla.
- Cook blueberries, sugar, lemon juice, and cornstarch until thick. Cool.
- Pour filling into crust. Add blueberry swirl. Swirl gently.
- Mix crumble topping and sprinkle over top.
- Bake cheesecake 65–70 minutes in water bath. Cool and chill overnight.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 420 kcal