Description

Lemon Blueberry Cheesecake is a vibrant and creamy dessert that perfectly balances the tartness of fresh lemons with the sweetness of juicy blueberries. This easy-to-make cheesecake features a buttery graham cracker crust and a rich filling, making it an ideal treat for summer gatherings or cozy winter evenings. Impress your guests with this delightful dessert that captures the essence of summer in every bite!

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
Bake crust for 10 minutes until golden brown. Cool before adding filling.
In a bowl, beat cream cheese until smooth. Gradually add sugar, mixing well.
Stir in sour cream, lemon juice, zest, and vanilla. Add eggs one at a time, mixing gently.
Fold in blueberries carefully without crushing them.
Pour filling over cooled crust and bake for 50-60 minutes until slightly jiggly in the center.
Cool completely before chilling in the fridge 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 (approximately 120g)
Calories: 360
Sugar: 25g
Sodium: 220mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: Use room temperature ingredients for a smoother batter. For variations, swap blueberries with raspberries or strawberries. A water bath during baking can help prevent cracks.