Description
Savor the delightful taste of creamy lemon blueberry cheesecake, where the zesty brightness of fresh lemons meets the sweetness of ripe blueberries on a rich cream cheese base. This dessert is not just a treat; it’s a nostalgic experience that brings joy to any gathering. Perfectly balanced and visually stunning, this cheesecake will be the star of your next event or a sweet indulgence for yourself.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, room temperature
- 1 cup sour cream, full-fat
- ¾ cup granulated sugar
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup fresh blueberries
- 1 tsp pure vanilla extract
- 3 large eggs
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- For the crust, mix graham cracker crumbs with melted butter until combined. Press into the bottom of the pan.
- In a bowl, beat cream cheese until smooth. Gradually add sugar and mix until fluffy.
- Add sour cream, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- Incorporate eggs one at a time, mixing gently to avoid overbeating.
- Fold in blueberries carefully and pour filling over crust.
- Bake for 50-60 minutes until edges are set but center jiggles slightly.
- Cool at room temperature then refrigerate for at least 4 hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg