Description
Indulge in this delightful Lemon Blueberry Cheesecake, where the zesty brightness of lemons meets the sweet juiciness of blueberries. This creamy dessert boasts a buttery graham cracker crust and a rich filling that melts in your mouth. Perfect for summer gatherings or cozy nights at home, this cheesecake will impress your family and friends with its vibrant flavor and stunning presentation.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream (full-fat)
- 3 large fresh lemons (zest and juice)
- 2 cups fresh blueberries
- 1 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until combined. Press into the bottom of a springform pan.
- Bake the crust for 8-10 minutes until golden brown, then cool.
- Beat cream cheese until smooth. Gradually add sugar, then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Add eggs one at a time, mixing on low speed after each addition. Gently fold in blueberries.
- Pour filling over the cooled crust and bake in a water bath for 45-50 minutes until set but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside with the door ajar before refrigerating overnight.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 360
- Sugar: 26g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 92mg