Description
A decadent blueberry cheesecake with a creamy texture and a hint of lemon, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 package cream cheese (8 oz), softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup sour cream
- 1 cup crumble cookie crust
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add in the vanilla extract and lemon juice, mixing until well combined.
- Add the eggs one at a time, mixing until just blended. Take care not to overmix.
- Gently fold in the sour cream.
- Pour the cream cheese mixture into the crumble cookie crust.
- Top with fresh blueberries, pressing them slightly into the mixture.
- Bake for 45-50 minutes or until the center is set (it may still jiggle slightly).
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
Avoid overmixing after adding the eggs to keep the cheesecake light and fluffy. Check doneness by ensuring the edges are firm while the center has a slight jiggle.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 145mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg