Zesty Lemon Blueberry Cheesecake

About this recipe

This Zesty Lemon Blueberry Cheesecake offers a perfect balance of tangy lemon and sweet blueberries enveloped in a creamy cheesecake. With a buttery graham cracker crust and a smooth filling, this dessert is refreshing and indulgent.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 3 cups cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh blueberries
• 1/4 cup all-purpose flour

Directions

1. 1

   Preheat oven to 325°F (163°C).

2. 2

   Mix graham cracker crumbs with melted butter and press into bottom of a 9-inch springform pan.

3. 3

   Beat cream cheese and sugar at low speed until smooth. Add sour cream, lemon juice, and zest, then mix in eggs one at a time.

4. 4

   Toss blueberries in flour and gently fold into cheesecake mixture.

5. 5

   Pour mixture over crust, smoothing the top.

6. 6

   Bake for 50 minutes until center is set and top is lightly golden.

7. 7

   Cool completely, then refrigerate for 4 hours or overnight.

8. 8

   Slice and serve chilled.