Lemon Blueberry Cheesecake
Lemon blueberry cheesecake is a delightful fusion of zesty lemon and sweet blueberries, offering a creamy texture that melts in your mouth. This dessert is not only visually stunning with its vibrant colors but also incredibly easy to make. Perfect for any occasion, from family gatherings to casual get-togethers, this cheesecake promises to be the highlight of your dessert table. With every bite, you’ll experience the refreshing flavors that evoke memories of summer picnics and joyful celebrations.
- 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
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup fresh or frozen blueberries
- 2 tsp vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- Bake the crust for about 10 minutes until golden; let cool.
- Beat cream cheese in a mixing bowl until smooth. Gradually add sugar until fluffy.
- Mix in sour cream, lemon juice, lemon zest, and vanilla until well combined.
- Add eggs one at a time, mixing gently after each addition.
- Fold in blueberries without crushing them.
- Pour filling over cooled crust and bake for 50-60 minutes until edges are set but center jiggles slightly.
- Turn off the oven and crack the door to cool gradually before refrigerating.
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg