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Lemon Blueberry Cheesecake

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A creamy and tangy cheesecake with a burst of fresh blueberries and zesty lemon flavor.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup blueberry preserves (for topping)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan.
  3. In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, mixing well after each.
  4. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
  5. Gently fold in blueberries. Pour mixture over the crust in the pan.
  6. Bake for 50-60 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours.
  7. Before serving, warm blueberry preserves slightly and drizzle over the cheesecake.

Notes

You can customize the seasonings to taste.

Find it online: https://www.receipster.com/lemon-blueberry-cheesecake-2/

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