Description
A delicious blueberry lemon cheesecake with a creamy texture and tangy flavor.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and lemon zest.
- Gently fold in blueberries and sour cream.
- Pour the filling over the crust in the pan.
- Bake for 50-60 minutes or until set.
- Let cool and refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for the best flavor.
- Ensure cream cheese is at room temperature for easy mixing.
- Serve with extra blueberries on top for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: blueberry lemon cheesecake