Lemon Cheesecake with Blueberries

This Lemon Cheesecake with Blueberries combines a buttery citrus-scented cookie base, a smooth and creamy lemon-infused cheesecake filling, and a glossy homemade blueberry sauce. The result is a refreshing, tangy, and beautifully balanced dessert perfect for warm weather, celebrations, or anytime you want a bright twist on classic cheesecake. Each layer contributes its own texture and flavor—crisp crust, velvety lemon center, and juicy blueberry topping—creating a stunning slice every time.

Ingredients

⭐ For the Base

• 200 g graham crackers or oatmeal cookies (finely ground)
• 80 g butter (melted)
• 2 tablespoons sugar
• 1 lemon zest

⭐ Cheesecake Filling

• 600 g cream cheese (at room temperature)
• 1 cup sugar (200 g)
• 3 large eggs
• 1 cup sour cream or strained yogurt
• 1/4 cup lemon juice
• 1 lemon zest
• 2 tablespoons cornstarch or flour
• 1 teaspoon vanilla

⭐ Blueberry Sauce

• 2 cups fresh or frozen blueberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch + 2 tablespoons water (to thicken)
  

  Preparation