Lemon Blueberry Cheesecake
A delightful dessert that combines the zesty flavors of lemon with the sweetness of fresh blueberries, all in a creamy cheesecake filling over a graham cracker crust.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
For the filling
- 1 cup sugar
- 4 packages (8 ounce) cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan to create a firm crust.
- Preheat your oven to 325°F (160°C).
Making the Filling
- In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until smooth.
- Add the vanilla, sour cream, lemon juice, and lemon zest, mixing until fully combined.
- Add the eggs one at a time, mixing gently to keep the texture light.
- Gently fold in the fresh blueberries.
Baking
- Pour your cheesecake mixture into the prepared crust and smooth the top.
- Bake for about 55-60 minutes, or until the edges are set but the center remains slightly jiggly.
- Once baked, turn off the oven and let it cool inside for about an hour.
- Refrigerate for at least four hours, or ideally overnight.
Serving
- When ready to serve, slice the cheesecake and garnish with extra blueberries or a sprinkle of lemon zest.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth batter. Consider using a water bath for even baking and fewer cracks.