Lemon Blueberry Cheesecake Recipe

Name: Lemon Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 20 -24 lemon cream-filled vanilla sandwich cookies, crumbled (I use a food processor to make fast work of it.); Filling; 24 ounces cream cheese; 1 cup sugar; 3 eggs; 1 teaspoon lemon extract; 1 cup blueberries, washed and drained; Topping; 12 ounces sour cream; 1/2 cup sugar; 1 teaspoon lemon extract; Garnish; 1/2 cup blueberries, washed and drained (more or less, depending on your taste); lemon zest

Servings: persons

Crust
20 -24 lemon cream-filled vanilla sandwich cookies, crumbled (I use a food processor to make fast work of it.)
Filling
24 ounces cream cheese
1 cup sugar
3 eggs
1 teaspoon lemon extract
1 cup blueberries, washed and drained
Topping
12 ounces sour cream
1/2 cup sugar
1 teaspoon lemon extract
Garnish
1/2 cup blueberries, washed and drained (more or less, depending on your taste)
lemon zest

1
Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill.
2
Preheat oven to 375 degrees.
3
Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes).
4
Fold in 1 cup blueberries and blend lightly.
5
Add prepared filling onto crust.
6
Bake for 50-60 minutes, until set.
7
After taking the cheesecake out, turn the oven temperature up to 475 degrees.
8
Mix topping ingredients together, using an electric mixer, and pour on top of cheesecake.
9
Bake for about 7 minutes.
10
Cool cheesecake, then refrigerate to keep it firm.
11
Garnish with fresh blueberries and lemon zest!

2616

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crust, 20 -24 lemon cream-filled vanilla sandwich cookies, crumbled (I use a food processor to make fast work of it.), Filling, 24 ounces cream cheese, and more.

Yes, Lemon Blueberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Blueberry Cheesecake

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