Blueberry Cheesecake
Indulge in the creamy richness of blueberry cheesecake, a delightful dessert that combines a buttery graham cracker crust with a luscious filling packed with fresh blueberries.
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Servings: 12 servings
Calories: 350kcal
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 cup sugar
- 4 8 oz packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In a large bowl, beat softened cream cheese until smooth.
- Gradually add sugar and beat until well combined.
- Mix in vanilla extract and lemon juice.
- Add eggs one at a time, mixing well after each addition.
- Fold in the fresh blueberries gently.
- Pour the cream cheese mixture over the cooled crust and spread evenly.
- Bake for 50-60 minutes until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 5g | Fat: 25g | Fiber: 1g