Lemon Blueberry Cheesecake
A creamy dream combining luscious cream cheese and zesty lemon flavor, highlighted by fresh blueberries.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Oven
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
Filling Ingredients
- 2 cups Cream cheese, softened
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup Sour cream
- 1 unit Zest of 1 lemon
- 0.25 cup Fresh lemon juice
- 1 cup Fresh blueberries
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake in the preheated oven for 10 minutes, then remove and allow to cool.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon zest, and lemon juice until fully combined.
- Gently fold in the fresh blueberries to the cheesecake mixture.
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours (overnight is best).
- Once chilled, slice, serve, and enjoy your delightful Lemon Blueberry Cheesecake!
Notes
For a delicious twist, consider pairing with whipped cream or vanilla ice cream.