Lemon Blueberry Cheesecake
Lemon blueberry cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the bright flavors of fresh blueberries and zesty lemon.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- ¼ cup lemon juice (freshly squeezed)
- Zest from 2 lemons
- 1 cup blueberries (fresh or frozen)
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
Instructions
- Preheat the oven to 350°F (175°C). Mix graham cracker crumbs with melted butter until it resembles wet sand. Press firmly into the bottom of a springform pan.
- Bake the crust for about 10 minutes until lightly golden. Allow to cool.
- In a bowl, beat cream cheese and sugar until smooth. Add lemon juice, zest, sour cream, and vanilla; blend until combined.
- Gradually mix in eggs one at a time without overmixing. Fold in blueberries gently.
- Pour filling into the cooled crust and smooth the top. Bake for 50-60 minutes until set around the edges but slightly jiggly in the center.
- Cool completely before refrigerating for at least 4 hours or overnight.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg