Description
A delightful dessert combining creamy cheesecake with zesty lemon and fresh blueberries, offering a perfect balance of tart and sweet.
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 the oven: Start by preheating your oven to 325°F (163°C).
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a springform pan.
- Blend the filling: In a large bowl, beat the softened cream cheese and 3/4 cup of sugar until smooth. Add eggs one at a time, mixing well after each addition. Incorporate sour cream, vanilla extract, lemon zest, and lemon juice until smooth.
- Add blueberries: Gently fold in fresh blueberries, being careful not to crush them.
- Bake the cheesecake: Pour the filling into the prepared crust. Bake for about 1 hour, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill: Refrigerate for at least 4 hours, or overnight, to allow it to set properly.
Notes
For a creamier texture, bake in a water bath. Use fresh blueberries for better flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American