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–+ servings

Meyer Lemon Blueberry Cheesecake

A velvety cheesecake with fresh blueberries and California Meyer lemon, baked on a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar for the crust
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar for the filling
  • 3 large eggs, at room temperature
  • 1/4 cup (60 ml) fresh Meyer lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup blueberry preserves

Method
 

Instructions
  1. Heat the oven to 325°F (160°C) with a rack in the middle position.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, beating well after each addition.
  4. Mix in the Meyer lemon juice and vanilla extract until completely blended.
  5. Gently fold in the fresh blueberries, then pour the filling over the crust in the springform pan.
  6. Drop small spoonfuls of blueberry preserves over the filling and use a knife to create a marbled swirl.
  7. Bake in the preheated oven for 55 to 60 minutes, until the center is set and only slightly jiggly.
  8. Let cool completely on a wire rack, then refrigerate for at least 4 hours before slicing.

Nutrition

Calories: 520kcalCarbohydrates: 41gProtein: 6gFat: 37gSaturated Fat: 21gCholesterol: 141mgSodium: 304mgFiber: 1gSugar: 31g

Notes

Make sure the cream cheese, eggs, and lemon juice are at room temperature before mixing to ensure a silky smooth texture.
If Meyer lemons are unavailable, use regular lemons and add a teaspoon of lemon zest to the filling for a more aromatic flavor.
To prevent cracking, place a roasting pan filled with hot water on the lower rack while baking, and do not overbeat the filling.
The cheesecake can be assembled and baked up to two days ahead; keep it covered in the refrigerator until serving.
For clean slices, dip a sharp knife in warm water and wipe it dry after each cut.
Chill thoroughly for at least 4 hours, but overnight gives the best flavor and texture.

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