Description
A creamy and tangy lemon blueberry cheesecake with a buttery crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, 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 lemon juice and vanilla, then mix well.
- Add eggs one at a time, mixing after each addition.
- Fold in blueberries gently.
- Pour the batter over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for best flavor.
- Can substitute lemon juice with lime juice for a different taste.
- Top with additional blueberries before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: lemon blueberry cheesecake