Description
A sweet and tangy cheesecake featuring fresh blueberries and a zesty lemon kick, encased in a crunchy graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°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 springform pan.
- Beat the cream cheese and sugar in a large mixing bowl until smooth.
- Add vanilla extract, eggs, sour cream, lemon juice, and lemon zest. Mix until well combined.
- Fold in the blueberries gently to maintain their integrity.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for 55 to 65 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
Ensure ingredients are at room temperature for best results. Top with additional blueberries before serving for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg