Lemon Blueberry Cheesecake

This delightful Lemon Blueberry Cheesecake combines the rich creaminess of traditional cheesecake with a refreshing citrus zing and bursts of sweet blueberries. The zesty lemon flavor brightens the palate, while the blueberry topping adds a beautiful color and a fruity contrast. Perfect for any dessert lover, this recipe respects traditional cheesecake techniques while introducing a refreshing twist. It's a sweet treat that’s sure to impress!

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Zest of 2 lemons
• Juice of 1 lemon
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
4. Add the eggs one at a time, mixing well after each addition. Then stir in the sour cream, flour, lemon zest, and lemon juice until the mixture is smooth.
5. Pour the cheesecake batter over the prepared crust, smoothing the top.
6. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
7. Remove from the oven and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
8. Before serving, top with fresh blueberries and a drizzle of lemon syrup if desired.