Description
A delightful dessert that combines tangy lemon flavor with sweet blueberries, set atop a buttery graham cracker crust.
Ingredients
Scale
- 2 1/4 cups graham cracker crumbs
- 10 tbsp salted butter, melted
- 3 tbsp sugar
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 6 tbsp lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 cups blueberries
- 1/4 cup sugar (for topping)
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups blueberries (for topping)
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Lemon slices (for decoration, optional)
Instructions
- Preheat oven to 325°F (163°C). Line and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the springform pan and bake for 10 minutes. Cool.
- Lower oven to 300°F (148°C). Beat cream cheese, sugar, and flour until smooth, then add sour cream, lemon juice, and zest.
- Add eggs one at a time, mixing slowly, then fold in blueberries. Pour batter into crust.
- Place springform pan into a larger pan filled with warm water halfway up the sides. Bake for 1 hour and 15 minutes until slightly jiggly in center.
- Turn off the oven, cool cheesecake inside for 30 minutes, then crack the door and cool for another 30 minutes. Refrigerate until completely cool.
- For the blueberry topping, mix sugar, cornstarch, and water in a saucepan and heat until sugar melts. Add blueberries and cook until softened.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Remove cheesecake from the fridge, pipe whipped cream around edges, top with blueberry topping, and decorate with lemon slices if desired. Chill until serving.
Notes
Ensure all ingredients are at room temperature for best texture. Use a water bath for moist cheesecake and to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, lemon, blueberry, dessert, creamy, fruit dessert