Description
A creamy and zesty lemon blueberry cheesecake that evokes nostalgic summer memories, perfect for gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup blueberries (fresh or frozen)
- ½ cup blueberry sauce (optional for topping)
Instructions
- Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this buttery mix into the bottom of a springform pan to create a sturdy crust. Bake for 10 minutes and let cool.
- Using an electric mixer, beat the cream cheese and sugar together until the mixture is silky smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, and lemon zest, then fold in the blueberries gently.
- Pour the cheesecake batter over the cooled crust, ensuring it’s evenly spread.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for at least 1 hour.
- Refrigerate for at least 4 hours or overnight. Before serving, top with blueberry sauce and extra blueberries.
Notes
This cheesecake can be made ahead of time and tastes even better the next day. For clean slices, dip your knife in hot water.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg