Description
A delightful blueberry cheesecake capturing the essence of summer with creamy texture and luscious blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Mix until well combined, then press firmly into the bottom of a 9-inch springform pan.
- Beat cream cheese in another bowl until smooth. Gradually add sugar and vanilla, mixing until fully integrated.
- Add eggs one at a time, blending on low speed until just combined.
- Fold in blueberries and lemon juice into the cream cheese mixture.
- Pour the mixture over the prepared crust in the springform pan.
- Bake for 55-60 minutes or until the center is set and slightly jiggly.
- Cool the cheesecake before refrigerating for at least 4 hours to firm up.
Notes
For a garnishing touch, consider fresh blueberries, blueberry sauce, whipped cream, or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg