Recipes: Dessert

Blueberry Lemon Cheesecake

  • Recipe by Chef Cleora Brock, Kelly’s Home Center, Salem, Oregon


  • Graham Cracker Crust

    • 1-1/4 cups of cracker crumbs
    • 2 tablespoons sugar
    • 1 teaspoon grated lemon zest
    • 4 tablespoons butter, melted
  • Cheesecake Layer

    • 2 (8-ounce) packages cream cheese, softened
    • 2 eggs
    • 2 tablespoons grated lemon zest
    • 1/4 cup lemon juice
    • 1/2 cup sugar
    • 1 1/2 cups fresh blueberries
  • Crumble Topping

    • 1 cup brown sugar
    • 3/4 cup flour
    • 6 tablespoons cold unsalted butter


  • Heat oven to 325 degrees F. Line an 9-inch square pan with aluminum foil and lightly spray with non-stick cooking spray.

  • Add graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon zest to the bowl of a food processor. Process until fine crumbs form. Add the melted butter then cover and process until blended.

  • Press graham cracker crumb mixture evenly into the bottom of the pan and bake until lightly toasted, about 10 minutes. Cool 10 to 15 minutes before adding the cheesecake layer.

  • While the graham cracker base cools, make the cheesecake bar filling.

  • Add cream cheese, eggs, 2 tablespoons lemon zest, lemon juice and sugar. Process until smooth and creamy.

  • Spoon cheesecake filling over the crust then top with blueberries.

  • Make the topping by adding brown sugar, flour, and cold butter to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly. Scatter topping over the blueberries.

  • Bake until the topping is lightly browned and the center is almost set, 35 to 40 minutes.

  • Cool 1 hour at room temperature then refrigerate about 1 hour or until chilled.


Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes