Zesty Lemon and Fresh Blueberry Cheesecake
This silky-smooth baked cheesecake features a vibrant lemon-infused cream cheese filling and a bursting layer of fresh blueberries. The perfect balance of tangy citrus and sweet summer berries on a buttery graham cracker crust.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 5 tbsp unsalted butter melted
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 2 tbsp lemon zest freshly grated
- 3 tbsp lemon juice freshly squeezed
- 3 large eggs room temperature
- 1.5 cups fresh blueberries tossed in 1 tsp flour to prevent sinking
- 1 tsp vanilla extract
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best clean slices, use a sharp knife dipped in hot water and wiped clean between each cut. You can substitute blueberries with raspberries for a different tart flavor profile.