Luscious Lemon Blueberry Cheesecake 😋🍋💜
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1/4 cup all-purpose flour
Zest of 2 lemons
1/2 cup fresh lemon juice
1 1/2 cups fresh blueberries
1/4 cup blueberry jam
Lemon slices, for garnish
Fresh blueberries, for garnish
Edible flowers, for garnish
Directions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, flour, lemon zest, and lemon juice until fully incorporated.
Pour half of the cheesecake batter over the crust. Gently fold the blueberries and blueberry jam into the remaining batter, then pour it over the plain batter in the pan.
Bake for 55-65 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Before serving, top the cheesecake with lemon slices, fresh blueberries, and edible flowers.
Prep Time: 25 minutes | Cooking Time: 65 minutes | Total Time: 90 minutes | Kcal: 450 kcal per slice | Servings: 12 servings
