Luscious Lemon Blueberry Cheesecake
A delightful combination of creamy cheesecake, fresh blueberries, and zesty lemon, perfect for any occasion.
Ingredients
Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
Filling
- 1 cup 1 cup sugar, divided 1 cup for filling, additional sugar for topping if desired.
- 3 packages 3 (8 oz) packages cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cup 1 cup sour cream
- 1 cup 1 cup fresh blueberries Fresh blueberries are highly recommended.
- Zest of 1 Zest of 1 lemon
- Juice of 1 Juice of 1 lemon
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat the cream cheese with 1 cup of sugar and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon zest, and lemon juice.
- Gently fold in the blueberries.
- Pour the cream cheese mixture over the crust in the springform pan.
Baking
- Bake for 50-60 minutes until the center is set and slightly jiggly.
- Turn off the oven and leave the cheesecake in for another hour.
- Let it cool completely before chilling in the refrigerator for at least 4 hours or overnight before serving.
Notes
Serve chilled with fresh blueberries and lemon zest. A dollop of whipped cream on the side is a great addition. Store in the refrigerator, covered, for up to 7 days, or freeze individual slices for 2-3 months.