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Creamy, decadent and unbelievably light sums up this beautiful cheesecake. Filled with bright lemon zest and a fresh blueberry topping, it will always have you going back for one more bite!
Yield:9-inch cheesecake (12 Servings)
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For the crust:
2 cups graham cracker crumbs
1 tablespoon sugar
4 ounces unsalted butter, melted
For the cheesecake:
24 ounces cream cheese, room temperature
Zest of 1 lemon
1 cup sugar
1 cup sour cream
2 teaspoons vanilla extract
3 eggs
For the topping:
10 ounces fresh blueberries
2 tablespoons sugar
Zest of 1 lemon
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