Lemon Blueberry Cheesecake

Ingredients

• Powdered sugar - For dusting
• Blueberries - 1 cup
• Eggs - 3
• Vanilla extract - 1 teaspoon
• Lemon zest - 1 tablespoon
• Lemon juice - 1/4 cup
• Sour cream - 1/2 cup
• Sugar - 1 cup
• Cream cheese - 16 oz
• Butter - 1/3 cup, melted
• Graham cracker crumbs - 1 1/2 cups

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add the sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix well.
5. Add the eggs, one at a time, beating well after each addition.
6. Gently fold in the blueberries.
7. Pour the cream cheese mixture over the crust in the springform pan.
8. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
9. Remove from the oven and let cool completely.
10. Refrigerate for at least 4 hours, or overnight, before serving.
11. Before serving, dust the top of the cheesecake with powdered sugar.
12. Slice and serve chilled. Enjoy!