Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs with melted butter. Press the mixture into the bottom of a springform pan.
- In another bowl, beat together the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Fold in the fresh blueberries gently.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- For a tangier flavor, increase lemon juice slightly.
- Top with additional blueberries before serving for an extra pop of color.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg