Description
A bright and refreshing cheesecake combining tangy lemon and sweet blueberries.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup blueberry jam or preserve
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl. Press this mixture into the bottom of the prepared pan.
- Beat the cream cheese and 1 cup sugar until smooth in a large bowl. Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla.
- Pour half of the cheesecake batter over the crust.
- Fold fresh blueberries into the remaining cheesecake batter and spoon this layer over the first layer in the springform pan.
- Swirl blueberry jam or preserve on top and add some additional blueberries for garnish.
- Bake for 55-60 minutes, or until the center is set and slightly jiggles.
- Cool on the counter, then refrigerate for at least 4 hours before serving.
- Serve chilled and enjoy your cheesecake!
Notes
Top with extra blueberries or a dollop of whipped cream for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
Keywords: cheesecake, lemon, blueberry, dessert, easy recipe, refreshing dessert