Description
Lemon Blueberry Cheesecake is a delightful and refreshing dessert that brings together the tangy brightness of fresh lemons and the sweetness of ripe blueberries. Nestled on a crunchy graham cracker crust, this cheesecake is not only rich and creamy but also incredibly easy to make, making it perfect for any occasion—from summer barbecues to holiday celebrations. With its vibrant colors and harmonious flavors, this cheesecake will surely impress your guests and become a favorite in your dessert repertoire.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- 32 ounces cream cheese (room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- ½ cup sour cream (room temperature)
- ¼ cup heavy cream (room temperature)
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons fresh lemon zest
- 3 cups fresh blueberries
Instructions
- Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl; press into the bottom of a springform pan. Bake for about 10 minutes until golden.
- Beat cream cheese until smooth, then add sugar gradually. Mix in eggs one at a time, followed by sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract.
- Gently fold in blueberries, then pour over the cooled crust. Bake for about 100 minutes until set around the edges but slightly jiggly in the center.
- Allow cooling at room temperature for one hour before refrigerating for at least six hours or overnight.
- For topping, cook blueberries with sugar and water until they burst; thicken with cornstarch slurry before cooling and spreading over cheesecake.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 340
- Sugar: 24g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg