Description
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 melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 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:
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined. Gently fold in blueberries.
- Pour the mixture over the crust in the springform pan. Bake for 50-55 minutes or until the center is almost set.
- Cool the cheesecake in the pan on a wire rack for 10 minutes, then run a knife around the edge to loosen. Cool completely before refrigerating for at least 4 hours.
- Before serving, warm the blueberry preserves slightly and drizzle over the cheesecake.
Notes
You can customize the seasonings to taste.