Description
This Lemon Blueberry Cheesecake combines a creamy, tangy filling with the bright flavor of fresh blueberries and a hint of lemon zest, all sitting atop a buttery graham cracker crust. It’s a refreshing and delicious dessert perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon zest.
- Pour cream cheese mixture over crust. Sprinkle blueberries on top.
- Bake for 40 minutes, or until center is almost set. Cool completely, then refrigerate for at least 3 hours before serving.
Notes
For an extra burst of flavor, you can swirl some blueberry jam or fresh blueberry sauce into the cheesecake before baking. Garnish with additional fresh blueberries and a little more lemon zest for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes