• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• ¼ cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup blueberries
• 2 tablespoons powdered sugar
📝 Directions:
1. Preheat the oven to 325°F (163°C). 🌡️
2. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. 🥣
3. In a separate mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract. Finally, fold in the sour cream. 🍴🥚
4. Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula. 🧂🍋
5. Bake for 45-50 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let it cool to room temperature. 🕒🍰
6. In a small saucepan, heat the blueberries and powdered sugar over medium heat until the blueberries burst and release their juices. Stir occasionally. Remove from heat and let it cool slightly. 🍇🔥
7. Carefully remove the cooled cheesecake from the springform pan and transfer it to a serving plate. Pour the blueberry topping over the cheesecake. 🍮
8. Refrigerate for at least 4 hours, or overnight, to set the cheesecake. ❄️🕒
9. Slice and serve the delectable Lemon Soufflé Cheesecake with a smile! Enjoy!

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