Description
Indulge in the creamy delight of Lemon Blueberry Cheesecake, a luscious dessert that harmoniously blends tangy lemon with sweet, juicy blueberries. This delightful cheesecake is perfect for any gathering—be it a birthday celebration or a summer barbecue. The buttery graham cracker crust adds a satisfying crunch to the silky filling, making every bite an unforgettable experience. With its stunning blue and yellow presentation, this cheesecake not only tantalizes your taste buds but also impresses at any table. Easy to make and using pantry staples, it’s an ideal recipe for both novice and seasoned bakers alike. Treat yourself and your loved ones to this refreshing dessert that screams summer!
Ingredients
Scale
- 2 ⅔ cups graham cracker crumbs
- 24 ounces cream cheese
- 1 ¼ cup sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 ¼ cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan with non-stick spray and parchment paper.
- For the crust: Mix graham cracker crumbs and sugar in a bowl; add melted butter and mix well. Press into the bottom of the pan.
- For the filling: Beat cream cheese and sugar until smooth. Add eggs one by one, then stir in lemon zest, lemon juice, and vanilla extract.
- Assemble: Pour half of the filling over the crust, layer half of the blueberries, then pour remaining filling. Swirl in more blueberries.
- Bake for about 60 minutes until edges are set but center remains slightly jiggly. Turn off oven and cool inside for an hour.
- Chill in the refrigerator for at least four hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (135g)
- Calories: 355
- Sugar: 31g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg