Description
A delightful twist on classic cheesecake, featuring a creamy lemon base and a crumble topping with fresh blueberries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 cup oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl and press into a springform pan.
- Beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Incorporate the sour cream, lemon juice, and lemon zest, blending until fully combined.
- Fold in the fresh blueberries.
- Pour the creamy mixture over the crust in the springform pan.
- Mix flour, brown sugar, oats, and cinnamon, then cut in cold butter until resembling coarse crumbs. Sprinkle over the cheesecake mixture.
- Bake for 50-60 minutes, until center is set but slightly jiggly.
- Cool at room temperature then refrigerate for at least 4 hours before serving.
Notes
Make sure cream cheese is softened for a smooth mixture. Don’t skip the chilling time for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg