Lemon Blueberry Cheesecake
A delightful fusion of creamy cheese, zesty lemon, and fresh blueberries, this cheesecake is a celebration of spring flavors.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 300 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a springform pan.
- Beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, and lemon zest until fully combined.
- Fold in the blueberries gently.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 60-70 minutes until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
Serve topped with additional blueberries and whipped cream. Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Find it online: https://cookingwithmayaa.com/lemon-blueberry-cheesecake-recipe/