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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

Enjoy a vibrant Lemon Blueberry Cheesecake that combines tangy lemon with sweet blueberries in a creamy filling.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Sweets & Desserts
Cuisine: American
Calories: 321
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs for the base
  • 1/4 cup unsalted butter melted
For the Filling
  • 16 oz cream cheese softened
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh or frozen blueberries thawed if frozen
  • 1 tsp vanilla extract

Equipment

  • springform pan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of a springform pan.
  3. Beat the softened cream cheese until smooth. Add sour cream, sugar, lemon juice, lemon zest, and vanilla extract; blend until creamy.
  4. Fold in the blueberries gently.
  5. Pour the filling over the crust and smooth the top. Bake for 55-65 minutes.
  6. Cool at room temperature, then refrigerate for at least four hours.
  7. Optional: Top with extra blueberries and lemon zest.

Nutrition

Serving: 1sliceCalories: 321kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 77mgSodium: 195mgPotassium: 109mgFiber: 1gSugar: 23gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

For best results, ensure cream cheese is at room temperature and press the crust firmly to avoid air pockets.

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