Princess Lemon Blueberry Cheesecake
A delightful cheesecake featuring rich cream cheese and bright lemon flavors, topped with sweet blueberries. Perfect for any gathering.
Servings: 10 servings
Calories: 350kcal
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs Provides a crunchy base.
- 1/4 cup granulated sugar Sweetens the crust.
- 1/2 cup unsalted butter, melted Binds the crust.
Filling
- 16 oz cream cheese, softened Star ingredient for creaminess.
- 1 cup granulated sugar Sweetens the filling.
- 3 large eggs Provides structure.
- 1 cup sour cream Adds creaminess and tang.
- 1/2 cup fresh lemon juice Brightens flavor.
- 2 tablespoons lemon zest Enhances the lemon flavor.
- 1 teaspoon vanilla extract Adds depth to flavor.
- 1 cup blueberry compote or fresh blueberries For topping.
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until coated.
- Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then cool completely.
- In a large bowl, beat the cream cheese until smooth, then gradually add 1 cup of granulated sugar, beating until fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Gently fold in the sour cream, lemon juice, lemon zest, and vanilla extract.
Baking
- Pour the cream cheese mixture over the cooled crust and spread evenly.
- Bake for 55-65 minutes, until the center is set and edges are lightly golden.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open.
Chilling
- Refrigerate for at least 4 hours, or overnight, for best texture.
- Before serving, top with blueberry compote or fresh blueberries.
Notes
Ensure cream cheese is softened before mixing for a smooth texture. To prevent cracking, follow cooling instructions carefully.