Lemon Blueberry Cheesecake
Picture yourself in a cozy kitchen filled with the delightful aroma of freshly baked Lemon Blueberry Cheesecake. This recipe is a symphony of flavors, combining the zesty brightness of lemons with the burst of sweetness from blueberries. It’s a culinary masterpiece that’s not only visually stunning but also incredibly delicious.
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 packages (32 ounces) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1 cup fresh blueberries
- Preheat the oven to 325°F (163°C) and grease a springform pan.
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the prepared pan to create the crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and lemon zest. Gently fold in blueberries.
- Pour the batter over the crust and smooth the top. Bake for 55-60 minutes or until the center is set.
- Allow the cheesecake to cool in the oven with the door ajar, then refrigerate for at least 4 hours or overnight.
Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 5 hours (including chilling)
Yield: 12 servings
Indulge in the creamy richness of this Lemon Blueberry Cheesecake with its perfect balance of tangy lemon and sweet blueberries.
Nutrition Information: Calories: 380, Fat: 28g, Carbohydrates: 30g, Protein: 6g
Picture yourself savoring each heavenly bite of this cheesecake, a culinary journey that captures the essence of summer in every mouthful. Treat yourself and your loved ones to this delightful creation, and let the flavors transport you to a world of sweet indulgence.