Lemon Blueberry Cheesecake
Lemon blueberry cheesecake is a delightful blend of creamy cheesecake and zesty lemon, punctuated with juicy blueberries. This refreshing dessert is perfect for any occasion, bringing a burst of flavor that will leave your guests asking for more. Easy to prepare and visually stunning, this cheesecake is sure to brighten up your dessert table and create lasting memories with every slice.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 cups fresh blueberries (divided)
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup sour cream
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter; press into the bottom of a springform pan.
- Bake crust for 10 minutes until golden brown; let cool.
- Beat cream cheese until smooth in a large bowl; gradually add sugar until fluffy.
- Incorporate eggs one at a time, then mix in lemon juice and sour cream. Gently fold in half the blueberries.
- Pour filling over cooled crust and bake at 325°F (160°C) for 50-60 minutes until slightly jiggly.
- Allow cooling to room temperature, then refrigerate for at least four hours or overnight.
- Top with remaining blueberries before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 25g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg