Description
A luxurious blueberry cheesecake with a creamy filling and a crunchy graham cracker crust, perfect for any special occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar (for crust)
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar (for filling)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the graham cracker crumbs, 1/2 cup sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Beat together the softened cream cheese, 1 cup sugar, and vanilla extract in a large mixing bowl with an electric mixer for about 2-3 minutes.
- Add the eggs one by one, blending well after each addition.
- Fold in the fresh blueberries and lemon juice gently with a rubber spatula.
- Pour the cream cheese mixture over the prepared crust and smooth the top.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Cool completely in the pan, then refrigerate for at least 4 hours or overnight.
- Run a knife around the edge of the springform pan before removing the sides, and serve topped with additional blueberries if desired.
Notes
For best flavor, prepare a day in advance and chill overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 19g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 88mg
Keywords: blueberry cheesecake, dessert, summer dessert, creamy cheesecake, easy cheesecake