Description
A bright and creamy Lemon Blueberry Cheesecake with a buttery graham cracker crust, fresh berries, and a tangy lemon twist—perfect for any occasion.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups fresh blueberries
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with heavy-duty foil.
- Combine graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared pan. Set aside.
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
- Mix in eggs one at a time, then add sour cream, vanilla extract, lemon juice, and zest. Mix until creamy.
- Gently fold in fresh blueberries. Pour the filling over the prepared crust.
- Place the pan into a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
- Bake for about 60 minutes or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, remove the springform rim, dust with powdered sugar if desired, and slice to serve.
Notes
- Use full-fat cream cheese for best results.
- Toss frozen blueberries in a bit of flour to reduce bleeding.
- Cheesecake is best when chilled overnight.
- Wrap and freeze individual slices for easy future servings.
- Use gluten-free crust options if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
