Summer Blueberry Lemon Cheesecake
Ingredients
Crust
- 200 g butter cookies, crumbled
- 100 g melted butter
Filling
- 400 g cream cheese, room temperature
- 200 g sour cream
- 150 g sugar
- 3 eggs
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1 packet vanilla sugar
- 300 g fresh blueberries
Preparation
Preheat the oven to 175°C.
Mix the crumbled butter cookies with melted butter and press the mixture firmly into the bottom of a springform pan.
Bake the crust for 10 minutes, then remove and let it cool.
In a large bowl, beat the cream cheese until smooth.
Add sour cream, sugar, eggs one at a time, lemon juice, lemon zest, and vanilla sugar, mixing well after each addition.
Gently fold in the fresh blueberries.
Pour the filling over the cooled crust and bake for 50 to 60 minutes or until the center is almost set.
Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
