Description
A delightful dessert that combines the tangy flavor of fresh lemons with the sweetness of juicy blueberries, 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 your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper, greasing the sides.
- In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes and set aside to cool.
- Wrap the outside of the pan with aluminum foil to keep water out during baking.
- Lower the oven temperature to 300°F (148°C). In a mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth.
- Mix in the sour cream, lemon juice, and lemon zest until combined. Add the eggs one at a time, mixing slowly after each addition, then add the egg yolks. Gently fold in the blueberries.
- Pour the cheesecake batter into your prepared crust. Place the springform pan inside a larger pan and fill with warm water halfway up the sides of the springform.
- Bake for about 1 hour and 15 minutes, until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door cracked.
- Refrigerate until completely cool.
- For the topping, mix sugar, cornstarch, and water in a medium saucepan. Heat until the sugar melts, then add the blueberries and cook until softened. Cool in a bowl.
- In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Remove the cheesecake from the fridge, remove the sides of the springform pan, and place it on a serving plate.
- Pipe the whipped cream around the edges, top with the blueberry mixture, and decorate with lemon slices if desired.
- Refrigerate until ready to serve.
Notes
Serve chilled and enjoy within 3-4 days for best flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, blueberry, lemon, sweet