Blueberry Lemon Cheesecake

This Blueberry Lemon Cheesecake is a delightful fusion of tangy lemon and sweet blueberries, set atop a creamy cheesecake base that melts in your mouth. Perfect for a light dessert, it promises a refreshing end to any meal.

Ingredients

• Cream cheese - 200 grams
• Granulated sugar - 50 grams
• Sour cream - 100 grams
• Lemon juice - 30 ml
• Lemon zest - 1 teaspoon
• Egg - 1 large
• Vanilla extract - 1 teaspoon
• Digestive biscuits - 100 grams
• Unsalted butter - 50 grams, melted
• Fresh blueberries - 100 grams

Steps

1. Preheat your oven to 160°C (320°F).
2. In a mixing bowl, crush the digestive biscuits into fine crumbs and mix with melted butter. Press this mixture into the bottom of a small springform pan to form the crust.
3. In another bowl, beat the cream cheese and granulated sugar until smooth. Add the sour cream, lemon juice, lemon zest, egg, and vanilla extract, mixing until well combined.
4. Pour the cheesecake mixture over the prepared crust in the springform pan.
5. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is slightly jiggly.
6. Remove from the oven and let it cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours to set.
7. Before serving, top the cheesecake with fresh blueberries.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 38 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 300 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Blueberries are high in antioxidants, which can help combat oxidative stress.
• Lemon is rich in vitamin C, which supports a healthy immune system.

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