Description
A delicious and refreshing dessert that combines the flavors of lemon and blueberry in a creamy cheesecake cake.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add sour cream, lemon juice, and lemon zest, mixing until well combined.
- Incorporate eggs one at a time, mixing well after each addition.
- Gently fold in the blueberries.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- For a stronger lemon flavor, increase the lemon juice and zest.
- Fresh blueberries can be substituted with frozen, but ensure they are thawed and drained.
- Serve with whipped cream or additional blueberries on top for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg