a perfect balance of tangy lemon, sweet blueberries, and creamy cheesecake! 🍋💙
Ingredients for Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Ingredients for Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
Ingredients for Blueberry Topping:
1 cup fresh blueberries
1/4 cup granulated sugar
1/4 cup water
Zest of 1 lemon
Directions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the cheesecake filling over the crust in the pan.
Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
In a small saucepan, combine blueberries, sugar, water, and lemon zest. Cook over medium heat until the blueberries burst and the mixture thickens, about 10-12 minutes.
Allow the blueberry topping to cool before spreading it over the chilled cheesecake.
Slice and serve chilled. Enjoy!
Prep Time: 20 minutes | Cooking Time: 50 minutes | Chilling Time: 4 hours or overnight
Kcal: Approximately 350 kcal per serving | Servings: Makes 10-12 servings
