Description
Double Lemon Blueberry Cheesecake is a delightful dessert that combines creamy lemon-infused cheesecake with juicy blueberries atop a buttery graham cracker crust. This showstopper is perfect for any occasion, from summer picnics to cozy dinners, and its zesty flavor will leave your guests craving more. Indulge in a slice of this refreshing treat that’s as visually appealing as it is delicious!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh blueberries
- 16 oz cream cheese, softened
- 1 cup sour cream (full-fat recommended)
- ¾ cup granulated sugar
- ½ cup freshly squeezed lemon juice
- Zest of 2 lemons
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs with melted butter; press into the bottom of a springform pan to form the crust.
- In a separate bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing well.
- Stir in lemon juice, zest, and sour cream until fully combined.
- Add eggs one at a time, mixing gently until just combined.
- Fold in blueberries carefully to avoid breaking them.
- Pour mixture over the crust and bake for 50-60 minutes or until set but slightly jiggly in the center. Cool completely before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg