Description
A creamy and luscious Lemon Blueberry Cheesecake that captures the flavors of summer, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 325°F (163°C).
- Mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Beat the cream cheese and sugar together until smooth, ensuring all lumps are gone. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, fresh lemon juice, and lemon zest until the mixture is velvety and well combined.
- Fold in the blueberries, taking care not to crush them.
- Pour the cheesecake mixture over the prepared crust in the springform pan.
- Bake for about 50–60 minutes, or until the center is set but still slightly jiggly.
- Let the cheesecake cool slowly in the oven with the door ajar for about an hour.
- Chill in the refrigerator for at least 4 hours or overnight to allow the flavors to settle beautifully.
Notes
For added freshness, consider topping with additional blueberries before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 75mg