Lemon Blueberry Cheesecake
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter (melted)
For the cheesecake filling:
16 oz cream cheese (softened)
1 cup granulated sugar
3 large eggs
1/4 cup sour cream
1/4 cup fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract
For the blueberry topping:
2 cups fresh blueberries (or frozen, thawed)
1/4 cup granulated sugar
1 tbsp cornstarch
1/4 cup water
1 tbsp lemon juice
Instructions:
Prepare the crust:
Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add sugar and mix until combined.
Add the eggs one at a time, mixing well after each addition.
Stir in sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
Pour the cheesecake filling over the cooled crust, smoothing the top.
Bake the cheesecake:
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
Prepare the blueberry topping:
In a saucepan over medium heat, combine blueberries, sugar, cornstarch, water, and lemon juice.
Cook until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.
Assemble the cheesecake:
Once the cheesecake has cooled completely, spread the blueberry topping evenly over the top.
Refrigerate for at least 4 hours or overnight for the best flavor and texture.
Serve:
Before serving, remove the sides of the springform pan. Slice the cheesecake and enjoy!
This Lemon Blueberry Cheesecake is creamy, tangy, and sweet—a perfect dessert for any occasion! Enjoy!