Lemon Blueberry Cheesecake
A delicious dessert combining creamy cheesecake, fresh blueberries, and a hint of lemon for a refreshing treat.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 2 cups cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 whole lemon, zest
- 1 cup fresh blueberries Use fresh for the best flavor.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined, then press into the bottom of a springform pan.
Making the cheesecake
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, and lemon zest until just combined.
- Gently fold in half of the blueberries.
- Pour the cheesecake batter into the prepared crust, spreading it evenly.
- Add the remaining blueberries on top, swirling slightly if desired.
Baking
- Bake for 55-60 minutes or until the center is set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the oven and allow it to cool completely.
- Refrigerate for at least 4 hours before serving.
Notes
This cheesecake is best served chilled. You can add a dollop of whipped cream on top for extra flavor and decoration. Fresh blueberries or a lemon twist can also be added as a garnish.