Lemon Blueberry Cheesecake

Indulge in the vibrant flavors of Luscious Lemon Blueberry Cheesecake! This delightful dessert blends creamy sweetness with tangy lemon and fresh blueberries for a show-stopping treat. With a buttery graham cracker crust and a smooth filling, it's perfect for any occasion. From detailed ingredient insights to easy preparation steps, this recipe empowers bakers of all levels to create a cheesecake that will impress. Don't miss out on this delicious experience! #Cheesecake #DessertLovers #BakingFromScratch #LemonBlueberry #SweetTreats #HomemadeGoodness

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup granulated sugar

4 (8 oz) packages cream cheese, softened

1 cup sour cream

4 large eggs

½ cup freshly squeezed lemon juice

Zest of 2 lemons

1 cup fresh blueberries

Instructions

Preheat your oven to 325°F (160°C).

In a medium bowl, mix the graham cracker crumbs with melted butter and ¼ cup of sugar; press this mixture into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the remaining sugar and mix well.

Add the sour cream, lemon juice, and lemon zest. Mix until combined.

Slowly add the eggs, one at a time, mixing on low speed until just combined (don’t overmix).

Gently fold the fresh blueberries into the batter.

Pour the cheesecake mixture over the prepared crust in the springform pan.

Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for one hour.

Refrigerate for at least 4 hours, or overnight, before removing from the springform pan.

Serve chilled and enjoy!

Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12