Description
Lemon Blueberry Cheesecake is a refreshing dessert that combines tangy lemon and sweet blueberries atop a buttery graham cracker crust. Perfectly creamy and visually stunning, this cheesecake is ideal for summer gatherings or cozy celebrations. Easy to make and delightful to eat, it promises to impress your guests and leave them craving more.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup blueberries (fresh or frozen)
- 1 tsp vanilla extract
- 3 large eggs
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes until golden brown; let it cool completely.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar until fluffy.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract. Add eggs one at a time, mixing gently.
- Fold in blueberries carefully to avoid breaking them apart.
- Pour the filling over the cooled crust and bake for 50-60 minutes until slightly jiggly in the center. Cool at room temperature before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg