Description
A delightful cheesecake combining the sweetness of blueberries with the zesty brightness of fresh lemons, creating a perfect treat for gatherings and family meals.
Ingredients
Scale
- 1 ½ cups graham crackers or digestive biscuits, crushed
- ½ cup unsalted butter, melted
- 1 tablespoon granulated sugar (for crust)
- 16 oz full-fat cream cheese, softened
- 1 cup granulated sugar (for filling)
- 2 lemons, zest and juice
- 1 cup heavy cream
- 2 cups fresh blueberries
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed graham crackers or biscuits with melted butter and a tablespoon of sugar. Press this mixture firmly into the bottom of a springform pan. Bake it at 350°F (175°C) for 10-12 minutes until lightly golden.
- Make the filling: In another bowl, blend the softened cream cheese until creamy and smooth. Gradually add the granulated sugar, mixing well. Incorporate the lemon juice and zest, followed by the heavy cream. Beat until the mixture is light and fluffy.
- Add the blueberries: Gently fold in the fresh blueberries, ensuring they’re evenly distributed without breaking apart.
- Pour the filling over the crust and spread it evenly. Bake in a water bath at 325°F (160°C) for about an hour, or until set.
- Chill: Let the cheesecake cool to room temperature, then transfer it to the refrigerator for at least 4 hours.
- Serve with a sprinkle of fresh blueberries, a drizzle of lemon zest, or a dollop of whipped cream.
Notes
Remember to let the cheesecake sit at room temperature for 15 minutes before slicing for a cleaner cut.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cheesecake, blueberry, lemon, dessert, family recipe