Lemon Blueberry Cheesecake
This luscious Lemon Blueberry Cheesecake combines a creamy, tangy lemon-flavored filling with sweet bursts of blueberries atop a buttery graham cracker crust, perfect for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- In a small bowl, toss blueberries with flour to coat, then gently fold them into the cheesecake batter.
- Pour batter over the crust in the pan, spreading evenly.
- Bake for 55-65 minutes until the edges are set but the center slightly jiggles.
- Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Notes
For extra flavor, serve with a dollop of whipped cream and a sprinkle of fresh lemon zest on top.
Find it online: https://cubaqueen.com/lemon-blueberry-cheesecake/