Lemon Blueberry Cheesecake
Lemon Blueberry Cheesecake is a creamy, tangy dessert with fresh blueberries and a buttery crust. Try this easy and delicious recipe today!
Equipment
- Springform Pan
- Mixing bowls
- Electric Mixer
- Oven
- Water Bath
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese room temperature
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 2 large eggs room temperature
- 1/2 cup sour cream
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Pre-bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing until combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Mix in sour cream, lemon juice, lemon zest, and flour until smooth.
- Gently fold in blueberries, coating them in a light dusting of flour to prevent sinking.
- Pour the batter into the cooled crust. Place the springform pan into a larger roasting pan and fill the outer pan with hot water (water bath method).
- Bake for 55-60 minutes or until the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and cool at room temperature for another hour, then refrigerate for at least 4 hours or overnight.
Notes
For an extra touch, top with homemade blueberry compote or whipped cream before serving.