Lemon Blueberry Cheesecake
A delightful dessert combining tangy lemon and sweet blueberries in a creamy cheesecake, perfect for gatherings and special occasions.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Can be substituted with gluten-free cookies.
- 0.5 cups unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened Ensure it is at room temperature for a smoother filling.
- 1 cups granulated sugar
- 3 large eggs
- 1 cup sour cream Can be substituted with Greek yogurt.
- 0.25 cups lemon juice Freshly squeezed is preferred.
- 1 tablespoon lemon zest Add more for extra tang.
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries Reserve some for garnish.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a large mixing bowl, combine graham cracker crumbs and melted butter. Stir until well combined and then press into the bottom of the springform pan to create a crust.
Cheesecake Filling
- In another bowl, beat together softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Blend in sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Gently fold in fresh blueberries.
Baking
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake for 50-60 minutes until edges are set with a slight jiggle in the center.
- Allow the cheesecake to cool to room temperature then refrigerate for at least four hours.
Serving
- Serve chilled, topped with whipped cream and an extra sprinkle of blueberries.
Notes
For best results, ensure all dairy ingredients are at room temperature. This cheesecake pairs well with fruit salads or whipped cream.