Princess Lemon Blueberry Cheesecake
A creamy cheesecake filled with zesty lemon and topped with blueberry compote, perfect for any occasion.
Servings: 8 servings
Calories: 350kcal
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs Creates a crispy, buttery base.
- 0.25 cups granulated sugar Balances the tangy lemon.
- 0.5 cups unsalted butter, melted Adds richness to the crust.
Filling Ingredients
- 16 oz cream cheese, softened Provides a velvety texture.
- 1 cup granulated sugar Acts as a sweet foundation.
- 3 large eggs Essential for structure.
- 1 cup sour cream Adds creaminess.
- 0.5 cups fresh lemon juice Incorporates a bright citrus flavor.
- 2 tablespoons lemon zest Intensifies the lemon flavor.
- 1 teaspoon vanilla extract Rounds out the flavors.
Topping Ingredients
- 1 cup blueberry compote or fresh blueberries Adds sweetness and visual appeal.
Instructions
Preparation
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
- Press the mixture into the bottom of the springform pan and bake for 10 minutes. Remove and let cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix well.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55-65 minutes until the center is set and edges are lightly golden.
- Turn off the oven, cool cheesecake slightly inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with blueberry compote or fresh blueberries.
Notes
For best results, use room temperature ingredients and cool slowly to avoid cracks.