Description
Lemon blueberry cheesecake is a luscious dessert that marries creamy cheesecake with vibrant lemon notes and sweet, juicy blueberries. This delightful treat features a buttery graham cracker crust, a smooth cream cheese filling infused with fresh lemon juice and zest, and bursts of blueberries throughout. Perfect for summer gatherings or any celebratory occasion, this cheesecake will leave your guests craving more.
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
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 cup fresh or frozen blueberries (thawed if frozen)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a springform pan.
- In another bowl, beat softened cream cheese until smooth. Add sour cream, sugar, lemon juice, zest, and vanilla; blend until creamy.
- Gently fold in blueberries without crushing them.
- Pour the filling over the crust and smooth the top. Bake for 55-65 minutes until set but slightly jiggly in the center.
- Allow cooling before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 24g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg