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Lemon Blueberry Cheesecake

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A creamy and tangy cheesecake with a burst of fresh blueberries and lemon zest.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 cup fresh blueberries
  • 1/2 cup blueberry preserves (for topping)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Mix graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
  2. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
  3. Stir in lemon zest and lemon juice. Gently fold in blueberries.
  4. Pour mixture over the crust. Bake for 45-50 minutes or until the center is set.
  5. Cool completely, then refrigerate for at least 4 hours. Top with blueberry preserves before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-blueberry-cheesecake/