Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake combines the creamy richness of traditional cheesecake with a refreshing citrus twist and sweet bursts of blueberries. The smooth texture and vibrant flavors make it a delightful dessert that is both appealing and satisfying. Perfect for special occasions or as a sweet treat any time of the year.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ⅓ cup fresh lemon juice
• 1 cup fresh blueberries
• 2 tablespoons cornstarch
• ½ cup sour cream

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
5. In a separate bowl, toss the blueberries with cornstarch to coat them. Gently fold the blueberries into the cheesecake batter.
6. Pour the cheesecake mixture over the crust in the springform pan. Smooth the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
8. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
9. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
10. Before serving, spread the sour cream over the top of the cheesecake for added creaminess.