Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes, then remove and let cool.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, lemon juice, and lemon zest until fully combined.
- Gently fold in the fresh blueberries, being careful not to break them.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake in the oven for 50-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
- Serve chilled, garnished with additional blueberries and lemon slices if desired.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- You can substitute the blueberries with raspberries or strawberries for a different flavor.
- Make sure the cream cheese is at room temperature for a smoother batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg