Description
A creamy cheesecake with zesty lemon and sweet blueberries, creating a delightful dessert experience.
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
- 2 tbsp lemon zest
- 3 large eggs
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter in a bowl and press into the bottom of a springform pan. Bake for about 10 minutes until slightly golden.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, lemon juice, and lemon zest; mix until combined.
- Gently fold in the sour cream, then add eggs one at a time, mixing just until combined.
- Fold in the blueberries gently.
- Pour the cheesecake filling over the crust and bake for 50 to 60 minutes until set but slightly jiggly in the center.
- Let it cool at room temperature before transferring to the fridge. Chill for at least 4 hours or overnight.
- Slice, plate, and enjoy!
Notes
Allow cream cheese and eggs to come to room temperature for the smoothest filling. Consider baking in a water bath for a creamier texture.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg