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Lemon Blueberry Cheesecake

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A delightful lemon blueberry cheesecake that combines creamy, sweet, and tangy flavors, perfect for summer gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  3. In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Stir in the vanilla extract, lemon juice, and lemon zest until well combined.
  6. Gently fold in the blueberries.
  7. Pour the cream cheese mixture over the crust and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  8. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.

Notes

Serve with whipped cream and fresh mint for garnish. Can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://pennykitchenz.com/lemon-blueberry-cheesecake/

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