Zesty Lemon Blueberry Cheesecake
colin lee
about 1 year ago
This zesty lemon blueberry cheesecake is a delightful dessert that combines the tangy flavors of lemon and the sweetness of blueberries. The creamy cheesecake filling is perfectly balanced with the tartness of lemon and the burst of flavor from the blueberries. It's a refreshing and indulgent treat that will leave you wanting more.
Cooking Time
1 hour 10 minutes
Serving Size
8 servings
Nutrition Per Serving
Cal
380
Protein
7g
Fat
25g
Sat Fat
14g
Carbs
33g
Chole
120mg
Fiber
1g
Sugar
24g
Sodium
280mg
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 cups cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1/4 cup all-purpose flour
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and lemon zest.
- In a separate bowl, toss the blueberries with flour until coated. Gently fold the blueberries into the cream cheese mixture.
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
- Bake for 50-60 minutes, or until the center is set and the top is lightly golden. Remove from the oven and let cool completely.
- Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
- Before serving, sprinkle powdered sugar over the top of the cheesecake. Slice and serve chilled.
- Enjoy!
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