Princess Lemon Blueberry Cheesecake
A delightful dessert combining creamy cheesecake, zesty lemon, and sweet blueberries, perfect for any occasion.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Forms the crispy base.
- 0.25 cups granulated sugar Adds sweetness to the crust.
- 0.5 cups unsalted butter, melted Binds the crust together.
For the cheesecake filling
- 16 oz cream cheese, softened Provides rich texture.
- 1 cup granulated sugar Balances tartness.
- 3 large eggs Provides structure.
- 1 cup sour cream Adds tangy creaminess.
- 0.5 cups fresh lemon juice Brings zesty flavor.
- 2 tablespoons lemon zest Enhances citrus flavor.
- 1 teaspoon vanilla extract Complements the lemon.
For topping
- 1 cup blueberry compote or fresh blueberries Adds a burst of flavor.
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
- Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Allow to cool.
Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, blending well.
- Add eggs one at a time, mixing until smooth after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract until creamy.
- Pour the cream cheese mixture over the cooled crust, spreading evenly.
- Bake for 55-65 minutes, until the center is set and edges are lightly golden.
- Turn off the oven and let cool in the oven for 1 hour with the door slightly open.
- Refrigerate for at least 4 hours or overnight to set.
Serving
- Before serving, top with blueberry compote or fresh blueberries.
Notes
For best flavor and texture, let the cheesecake set overnight. Softened cream cheese ensures a smooth batter, and a water bath can prevent cracking.