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Lemon Blueberry Cheesecake

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A creamy cheesecake infused with zesty lemon and bursting with fresh blueberries, perfect for summer gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter; press into the bottom of the springform pan.
  3. In a large mixing bowl, beat softened cream cheese and 1 cup sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition to ensure fluffiness.
  5. Stir in sour cream, fresh lemon juice, and lemon zest until blended.
  6. Gently fold in fresh blueberries.
  7. Pour cream cheese mixture over the prepared crust and bake for 50-60 minutes until edges are set.
  8. Turn off the oven and cool the cheesecake inside for 1 hour before transferring to a wire rack. Refrigerate for at least 4 hours or overnight.

Notes

Serve with whipped cream or extra blueberries. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://www.nailzspa.com/lemon-blueberry-cheesecake/

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