Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake


  • 1 1/2 cups finely crushed graham cracker crumbs
  • 1 teaspoons salt
  • 1/2 cup unsalted butter, melted


  • 1 1/2 cups heavy whipping cream
  • 1 envelope unflavored gelatin
  • 1 1/2 pounds cream cheese
  • 1/2 cup powdered sugar
  • zest and juice of 2 small lemons
  • 2 cups blueberries

Preheat the oven to 325 and spray an 8-inch springform pan with non-stick spray.  In a bowl, combine the graham cracker crumbs, salt and melted butter with a fork until moist.  Press firmly into the bottom of the pan.  Bake for 12 minutes.  Cool while you make the filling.

Pour 1/2 cup of the cream into a microwaveable bowl and stir in the gelatin.  Let stand for 5 minutes, then microwave on high for 30 seconds to dissolve.  Stir and set aside.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, lemon zest and juice until smooth.  Add 1 cup of the cream and beat until smooth.  Beat in the remaining 1/2 cup cream and gelatin.

Fold in the blueberries and spread over the crust.  Refrigerate until set, about 4-6 hours.

Top each slice with lemon curd and more blueberries.


Recipe from Curly Girl Kitchen