Description
A delicious lemon blueberry cheesecake with a creamy texture and a vibrant flavor.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, eggs, lemon juice, and lemon zest. Mix well.
- Fold in fresh blueberries gently.
- Pour the filling over the crust in the pan.
- Bake for 50-60 minutes until set.
- Cool to room temperature and refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for the best flavor.
- Let the cheesecake cool completely before refrigerating.
- Top with extra blueberries if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: lemon blueberry cheesecake