Lemon Blueberry Cheesecake
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Little Sunny Kitchen · by Diana★ 5.0 (2)

Lemon Blueberry Cheesecake

NUTRITION · PER SERVING460M COOK
CAL 36%·PRO 21%
CARBS 69G38% OF CAL
2G FIBER33G ADDED16G INTRINSIC18G OTHER49G TOTAL SUGAR
FAT 46G58% OF CAL
26G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy cheesecake with bright lemon flavor and fresh blueberry topping on a buttery graham cracker crust. A summery dessert with bright citrus and fruit.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 18 full sheets graham crackers (9.5 ounces - (Use Digestive biscuits in the UK))
  • 6 tablespoons unsalted butter
  • 3 tablespoons granulated sugar
  • 32 ounces full fat cream cheese (softened to room temperature)
  • 1 ¼ cups granulated sugar
  • 3 tablespoons all purpose flour
  • 1 tablespoon lemon zest
  • 4 large eggs (at room temperature)
  • ⅓ cup fresh lemon juice
  • ¼ cup sour cream
  • ¼ cup heavy cream ((double cream in the UK))
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • 12 ounces fresh blueberries
  • ⅓ cup granulated sugar
  • ¼ cup fresh lemon juice
  • 1 tablespoon cornstarch ((cornflour in the UK))
  • homemade whipped cream (optional)
  • lemon slices for garnish (optional)
PREP
25M
SODIUM
503MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.