Description
A creamy, rich cheesecake bursting with tangy lemon and sweet blueberries, all atop a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325°F (160°C).
- Make the crust: In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and 1/2 cup of melted butter. Stir until the mixture resembles wet sand. Press into the bottom of your springform pan.
- Prepare the cheesecake mixture: In another bowl, beat the softened cream cheese with 1 cup of sugar until smooth. Add 1 cup of sour cream, 3 eggs, 1/4 cup of lemon juice, and the zest of 1 lemon. Mix well.
- Layer the cheesecake: Pour half of the cheesecake mixture over the crust and sprinkle half of the fresh blueberries. Pour the remaining cheesecake mixture on top and add the remaining blueberries tossed with 1 tablespoon of cornstarch.
- Bake for 50-60 minutes, until the center is set but still jiggly.
- Cool in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours before serving.
Notes
You can prepare the cheesecake a day in advance for better flavor. Use low-fat cream cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg