Description
A creamy cheesecake with tangy lemon and sweet blueberries, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until blended. Press the mixture evenly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup sugar and mix until well combined.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract, lemon juice, and lemon zest until just combined.
- Gently fold in the fresh blueberries to maintain their shape.
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Bake for 50-60 minutes until the center is set and the edges are lightly golden.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.
Notes
Serve with a dollop of whipped cream and fresh blueberries.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American