Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.

INGREDIENTS
CRUST
2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
LEMON BLUEBERRY FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
3/4 cup (173g) sour cream
6 tbsp (90ml) lemon juice
2 tbsp lemon zest
3 large eggs, room temperature
2 large egg yolks, room temperature
1 1/2 cups blueberries
BLUEBERRY TOPPING
1/4 cup (52g) sugar
1 tbsp cornstarch
2 tsp water
2 cups (277g) blueberries
WHIPPED CREAM
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
Lemon slices, for decorating, optional

INSTRUCTIONS
CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.

next instruction : www.lifeloveandsugar.com

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