Description
A delicious citrus blueberry cheesecake with a creamy texture and a tangy twist.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs, sour cream, lemon juice, and lemon zest. Mix well.
- Gently fold in blueberries.
- Pour the mixture over the crust in the pan.
- Bake for 55-60 minutes or until set.
- Let it cool and refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for best flavor.
- Allow the cheesecake to chill overnight for better texture.
- Top with additional blueberries before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: citrus blueberry cheesecake