Description
A delightful twist on classic cheesecake with creamy texture, fresh blueberries, and zesty lemon flavor.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the bottom of a springform pan.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, mixing well after each.
- Mix in sour cream, vanilla extract, lemon zest, and lemon juice until smooth.
- Fold in fresh blueberries gently.
- Pour the filling into the prepared crust and smooth the top.
- Bake for about 1 hour or until set but slightly wobbly in the center.
- Cool inside the oven for an hour, then refrigerate for at least 4 hours or overnight to set.
- Serve with additional blueberries and whipped cream if desired.
Notes
For best results, use room temperature ingredients and don’t over mix to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American