Lemon Blueberry Cheesecake

April 06, 2016

263

Fresh, light and totally mouthwatering, this Lemon Blueberry Cheesecake will be sure to be a hit with family and friends.

For the crust:
2 cups packed golden Oreo crumbs (or graham cracker in Notes option below)
2 tablespoons butter, melted
For the filling:
2 (8 ounce) packages cream cheese (full fat preferable), softened
3 large eggs
1 cup granulated sugar
¼ teaspoon salt
3 cups sour cream (full fat preferable)
1 teaspoon vanilla
1 teaspoon lemon extract
2 tablespoons lemon zest (zest then juice)
½ cup fresh lemon juice, strained (about 3 lemons depending on how juicy they are)
3 ounces fresh blueberries
Topping:
¼ cup sour cream
¼ cup sweetened condensed milk
1 ½ tablespoons fresh lemon juice, strained
1-2 tablespoons blueberries
Heavy Duty Aluminum Foil/crock pot liner

Notes: *If you’d rather do a graham cracker crust follow this: 1 ½ cups graham crackers, crushed, 3 tablespoons granulated sugar, 6 tablespoons butter, melted - combine cracker crumbs and sugar and stir...
See the full directions on my site

Nutritions

Calories
650

Sodium
517mg
21% DV

Fat
38g
59% DV

Protein
8g
17% DV

Carbs
62g
21% DV

Fiber
3g
13% DV