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Blueberry Lemon Cheesecake Pastry
Like
Blueberry Lemon Cheesecake Pastry
Indulge in a sweet and tangy dessert with this Blueberry Lemon Cheesecake Pastry. The combination of a buttery pastry crust, a creamy cheesecake filling, and a burst of fresh blueberries creates a delightful flavor experience. The lemon zest adds a hint of citrus, while the powdered sugar provides a touch of sweetness. Perfect for a dinner party or special occasion, this dessert is sure to impress your guests.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Eggs
Ingredients
1 cup
Pastry Dough
120 Calories
1/2 cup
Graham Cracker Crumbs
100 Calories
1/4 cup
Unsalted Butter
100 Calories
12 oz package
Cream Cheese
320 Calories
1 1/2 cups
Granulated Sugar
100 Calories
2
Large Eggs
140 Calories
1/2 cup
Sour Cream
50 Calories
1 tsp
Vanilla Extract
0 Calories
1 tsp
Lemon Zest
0 Calories
1 cup
Fresh Blueberries
80 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). In a medium bowl, whisk together the pastry dough and graham cracker crumbs. Add the unsalted butter and mix until the mixture resembles coarse crumbs.
2
Press the mixture into the bottom of a 9-inch springform pan. Bake for 15-20 minutes, or until the crust is golden brown.
3
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
4
Pour the cheesecake batter into the prepared pan over the baked crust. Smooth the top and sprinkle with lemon zest.
5
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely on a wire rack.
6
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Top with fresh blueberries and serve chilled.
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Where cooking meets life and technology.
© 2025 Cooklaif