Servings: 10 people
Calories: 350kcal
Cost: $20
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9-inch springform pan
- Zester or grater
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 1/2 cups fresh blueberries
- 1/4 cup blueberry jam
- lemon slices, for garnish
- fresh blueberries, for garnish
- edible flowers, for garnish
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter until it resembles wet sand. Press firmly into the bottom of the pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy, adding eggs one at a time.
- Stir in sour cream, vanilla extract, flour, lemon zest, and lemon juice until well mixed.
- Pour half of the cheesecake batter over the crust, then gently fold blueberries and blueberry jam into the remaining batter.
- Pour the fruity batter on top of the plain batter in the pan.
- Bake for 55-65 minutes until the edges are firm and the center has a slight jiggle. Cool in the oven with the door slightly open for an hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Garnish with lemon slices, fresh blueberries, and edible flowers before serving.
Notes
This cheesecake is perfect for any occasion, so don’t hesitate to whip it up just because! Use fresh lemons for the best flavor and consider using low-fat cream cheese for a lighter dessert.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 180mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg
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