Lemon Blueberry Cheesecake
This luscious Lemon Blueberry Cheesecake features a creamy, tangy filling layered with fresh blueberries on a buttery graham cracker crust, perfect for a refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Powdered sugar, for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, flour, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Gently fold in blueberries.
- Pour filling over the crust in the springform pan and smooth the top.
- Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
- Remove from oven and cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with powdered sugar if desired and additional fresh blueberries.
Notes
For best results, use fresh, ripe blueberries and ensure the cream cheese is at room temperature to avoid lumps in the filling.
Find it online: https://seasonedrecipe.com/lemon-blueberry-cheesecake/