Description
This Lemon Blueberry Cheesecake Magic is a refreshing dessert bursting with citrus and berry flavor. A creamy lemon cheesecake filling swirled with blueberries on a buttery crust, this simple yet elegant treat is perfect for any occasion.
Ingredients
Scale
- 225 g graham cracker crumbs or shortbread cookie crumbs
- 90 g melted butter
- 2 tbsp granulated sugar (for crust)
- 675 g cream cheese, room temperature
- 200 g granulated sugar
- 2 tbsp all-purpose flour
- 3 large eggs
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 120 g sour cream
- 200 g fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, mix the crumbs, melted butter, and sugar until combined. Press into the bottom of the pan and bake for 8 minutes. Let it cool.
- Reduce oven temp to 325°F (163°C).
- In a large bowl, beat cream cheese and sugar until fluffy. Add flour, lemon zest, lemon juice, and vanilla. Mix gently.
- Add eggs one at a time, mixing just until combined.
- Fold in sour cream until smooth, then gently stir in most of the blueberries.
- Pour mixture over cooled crust and smooth the top. Scatter remaining blueberries on top.
- Bake for 50–60 minutes, until the center is nearly set.
- Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight before slicing and serving.
Notes
- Perfect for spring and summer.
- Always a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg