Description
Lemon blueberry cheesecake is a refreshing dessert that perfectly combines creamy cheesecake with bright, zesty lemon and juicy blueberries. With a buttery graham cracker crust and a smooth filling, this dessert is ideal for summer gatherings or any special occasion. Each slice delivers a delightful balance of sweetness and tartness that will leave your guests craving more.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 ½ cups blueberries (fresh or thawed frozen)
- 2 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press this mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes until lightly golden. Remove and let cool.
- In another bowl, beat cream cheese and sugar until smooth. Add sour cream, lemon juice, lemon zest, and vanilla extract; blend until combined.
- Gently fold in eggs one at a time without overmixing. Incorporate blueberries carefully to maintain their shape.
- Pour the filling over the cooled crust and bake at 325°F (160°C) for about 50-60 minutes until set but slightly jiggly in the center.
- Cool completely before chilling in the fridge for several hours or overnight.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg