Description
A delightful dessert that blends the tangy freshness of lemon with the sweetness of blueberries, offering a creamy texture that melts in your mouth.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (163°C).
- Prepare the crust by combining graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl.
- Press the mixture into the bottom of a springform pan to form a solid crust.
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Add 1 cup of sugar gradually while mixing continuously.
- Incorporate the eggs one at a time, beating well after each addition.
- Stir in sour cream, fresh lemon juice, and lemon zest until smooth and creamy.
- Fold in the fresh blueberries gently.
- Pour the batter over the crust in the springform pan.
- Bake for 50-60 minutes until the center is set but slightly jiggles when shaken.
- Cool in the oven for about an hour before transferring to the refrigerator.
- Chill for at least 4 hours or overnight before serving.
Notes
Use room temperature ingredients for a smoother batter. Prevent cracks by cooling the cheesecake slowly and using a water bath while baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cheesecake, lemon, blueberry, dessert, easy recipes