Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
Pour one-third of the cream cheese mixture over the crust. Drop spoonfuls of blueberry jam on top and swirl gently with a knife. Pour the remaining cream cheese mixture on top.
Bake in the preheated oven for 60-70 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside to cool gradually for 1 hour.
To make the lemon glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the cooled cheesecake.
Before serving, garnish with fresh blueberries, lemon slices, and a sprinkle of lemon zest.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Enjoy this refreshing Lemon Blueberry Cheesecake with friends and family on warm summer days!
Refreshing Lemon Blueberry Cheesecake
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