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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake combines sweet blueberries with tart lemon for a delightful dessert experience.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs
  • 6 tablespoons Unsalted butter melted
For the Filling
  • 16 ounces Cream cheese softened
  • 1 cup Sour cream
  • 3/4 cup Granulated sugar
  • 1/2 cup Fresh lemon juice
  • 1 tablespoon Lemon zest
  • 1 cup Fresh or frozen blueberries thawed if frozen
  • 1 teaspoon Vanilla extract

Equipment

  • springform pan
  • Mixing bowls
  • Electric mixer

Method
 

How to Make Lemon Blueberry Cheesecake
  1. Preheat your oven to 325°F (163°C).
  2. Combine graham cracker crumbs and melted butter in a bowl. Press this mixture firmly 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, blending until creamy.
  4. Fold in the blueberries gently, being careful not to crush them.
  5. Pour the filling over the prepared crust and smooth the top. Bake for 55-65 minutes.
  6. Cool at room temperature, then refrigerate for at least four hours or overnight.
  7. Optional: Top with extra blueberries and a sprinkle of lemon zest.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is fully softened for a smooth batter. For an extra crispy crust, consider baking it for 8-10 minutes before adding the filling.

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