Description
Lemon Blueberry Cheesecake is the ultimate dessert that combines creamy, tangy goodness with bursts of juicy blueberries. This decadent cheesecake features a buttery graham cracker crust and a velvety filling that will leave your taste buds dancing. Perfect for any occasion, whether it’s a summer gathering or a cozy night in, this cheesecake is sure to impress your family and friends. Chill it overnight for the best flavor and texture, and get ready for compliments!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 24 oz cream cheese (softened)
- 1 cup sour cream
- 1 cup granulated sugar
- â…“ cup fresh lemon juice
- Zest of 2 lemons
- 1 ½ cups blueberries (fresh or frozen)
- 3 large eggs (room temperature)
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press firmly into the bottom of a springform pan.
- In a bowl, beat cream cheese and sugar until smooth. Add sour cream, lemon juice, lemon zest, and vanilla; mix until combined.
- Gradually add eggs one at a time, mixing gently after each addition.
- Fold in blueberries carefully. Pour filling over crust.
- Bake for 50-60 minutes until the center is slightly jiggly. Cool gradually in the oven with the door ajar for an hour, then refrigerate 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 (117g)
- Calories: 329
- Sugar: 26g
- Sodium: 292mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 92mg
Keywords: For added flavor, consider substituting blueberries with raspberries or strawberries. To avoid cracks on the surface, ensure not to overmix the batter.