Lemon Blueberry Cheesecake
A delightful cheesecake featuring a creamy lemon filling and fresh blueberries, perfect for any summer gathering.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 300 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 32 ounces cream cheese, softened (4 packages of 8 ounces each)
- 1 cup sour cream
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter until just combined. Press firmly into a 9-inch springform pan.
- Beat the softened cream cheese and sugar together until smooth.
- Add sour cream, eggs, lemon juice, and lemon zest. Mix until well blended.
- Fold in the fresh blueberries gently.
- Pour the mixture over the prepared crust in the springform pan.
- Bake for 55-60 minutes or until the center is set.
- Cool at room temperature for about an hour.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Top with fresh blueberries and mint before serving. For better texture, ensure cream cheese is at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Find it online: https://thestationrecipes.com/lemon-blueberry-cheesecake/