Discover the magic of Lemon Blueberry Cheesecake! Try this easy recipe for a refreshing dessert that will impress family and friends. 153 chars
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup sugar
4 (8-ounce) packages of cream cheese, softened
1 cup sugar
1 cup sour cream
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
⅓ cup fresh lemon juice (about 2 lemons)
2 cups fresh blueberries
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well coated and press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes and let cool.
In a large mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy, about 3-4 minutes.
Beat in the sour cream until just combined. Add the eggs one at a time, mixing on low speed after each addition.
Fold in the vanilla extract, lemon zest, and lemon juice.
Carefully fold in the blueberries.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes until the edges are set but the center is slightly jiggly.
Once baked, turn off the oven, crack the oven door, and let the cheesecake sit for about an hour. Then cool completely at room temperature and refrigerate for at least 4 hours or overnight.
Notes
A delightful Lemon Blueberry Cheesecake that combines tangy lemon and sweet blueberries for a refreshing dessert perfect for any occasion.
