Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, and mix until well combined.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition. Stir in the lemon juice and fold in the blueberries gently.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for about 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and cool to room temperature. Then refrigerate for at least 4 hours before serving. Enjoy!
Notes
For best results, use fresh blueberries and allow the cheesecake to chill thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg