Description

Lemon Blueberry Cheesecake is a delightful dessert that combines a buttery graham cracker crust with a creamy filling bursting with zesty lemon and sweet blueberries. Perfect for any occasion, this cheesecake is sure to impress your guests and elevate your gatherings. Easy to make and even easier to love, each slice offers a perfect balance of flavors that will have your taste buds singing.

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
2 fresh lemons (zest and juice)
1 cup blueberries (fresh or frozen)
1 cup sour cream
2 tsp vanilla extract
3 large eggs

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs and melted butter; press into the bottom of the pan.
Beat softened cream cheese until smooth. Gradually add sugar until blended.
Mix in lemon juice, zest, sour cream, and vanilla extract.
Add eggs one at a time, mixing gently after each addition.
Pour filling over crust; bake for 50-60 minutes until slightly jiggly in the center.
Cool in the oven with the door ajar for an hour, then refrigerate for at least four hours or overnight.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 320
Sugar: 23g
Sodium: 270mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: For added flavor variations, substitute blueberries with raspberries or strawberries. Ensure all dairy products are at room temperature for smooth mixing.