Description
A delightful dessert combining creamy cheesecake with zesty lemon and juicy blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
- Beat together cream cheese and sugar in a large mixing bowl until smooth.
- Add vanilla and eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, and lemon zest until fully combined.
- Fold in blueberries gently.
- Pour the batter over the crust in the springform pan.
- Bake for about 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cake cool inside for an hour.
- Refrigerate for at least 4 hours or overnight before serving. Enjoy your cake chilled!
Notes
For best results, always use fresh blueberries and avoid overmixing after adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg