Lemon Blueberry Cheesecake — Bright lemon cream studded with juicy blueberries.
- Yield
- 12 servings
- Prep
- 30 min
- Cook Or Set
- 1 hr 10 min + chill
Ingredients for Lemon Blueberry Cheesecake
- 2 cups (200 g) graham crumbs
- 5 tbsp (70 g) butter
- 24 oz (680 g) cream cheese
- 3/4 cup (150 g) sugar
- 3 eggs
- 3/4 cup (180 g) sour cream
- 2 tbsp lemon zest + 3 tbsp juice
- 1 1/2 cups (220 g) blueberries
- 1 tbsp flour
How to Make Lemon Blueberry Cheesecake
- Heat oven to 325°F (165°C). Prepare and pre-bake the crust for 10 minutes.
- Beat cream cheese and sugar smooth. Mix in sour cream, lemon zest, and juice.
- Add eggs on low. Toss blueberries with flour and fold in gently.
- Bake 55-60 minutes until the center trembles slightly.
- Cool and chill 6 hours or overnight.
Cinema Finish
Spoon blueberry compote in a crescent beside each slice.
Source: 50 Luxury Desserts, pages 15