Lemon Blueberry Cheesecake
A delightful dessert that perfectly balances lemon's tartness with fresh blueberries' sweetness in a creamy cheesecake.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Perfectly crunchy and subtly sweet, these crumbs form the base of your cheesecake.
- 0.5 cups unsalted butter, melted Adds richness to the crust, making it buttery and delicious.
Filling
- 2 cups cream cheese, softened This is the heart of the cheesecake, providing that signature creamy texture.
- 1 cups granulated sugar Sweetens the cheesecake to perfection, balancing the flavors beautifully.
- 1 teaspoon vanilla extract A hint of aromatic vanilla that enhances all the flavors.
- 3 large eggs Provides structure to the cheesecake while keeping it light and fluffy.
- 1 cup sour cream Adds a tangy note and creaminess that makes the cheesecake melt in your mouth.
- 0.25 cups lemon juice Offers a vibrant, zesty flavor that brightens the entire dessert.
- 1 tablespoon lemon zest Intensifies the lemon flavor, filling your kitchen with a fresh, citrusy aroma.
- 1 cup fresh blueberries Bursting with juicy sweetness, they provide bursts of flavor in every slice.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan to prevent sticking.
- In a bowl, combine the graham cracker crumbs with melted butter until they stick together well. Press this mixture firmly into the bottom of the springform pan to form an even layer.
Filling and Baking
- In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, making sure there are no lumps.
- Add the vanilla extract, eggs, sour cream, lemon juice, and lemon zest to the cream cheese mixture. Mix until well combined, creating a luscious filling.
- Gently fold in the fresh blueberries, distributing them throughout the cheesecake batter without breaking them.
- Pour the cheesecake filling over the prepared crust, smoothing the top for an even finish.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
- Once baked, let the cheesecake cool to room temperature before refrigerating it for at least 4 hours, allowing it to firm up and the flavors to deepen before serving.
Notes
Use room temperature ingredients to achieve a smooth batter. Avoid overmixing to prevent cracks. The cheesecake should be set around the edges but slightly wobbly in the center when taken out of the oven. Cool gradually to avoid drastic temperature changes.