Blueberry Cheesecake with Graham Crust
A baked cream cheese cheesecake with fresh blueberries and lemon juice over a buttery graham cracker crust, chilled until set.
Equipment
- Springform pan
- Mixing bowls
- Hand mixer
- Spatula
Ingredients
Main Ingredients
- 7 oz graham crackers crushed into fine crumbs
- 7 tbsp unsalted butter melted
- 2 tbsp granulated sugar for the crust
- 16 oz cream cheese softened, two 8 oz blocks
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 large eggs
- 7 oz fresh blueberries about one and one third cups
Instructions
Cooking
- Heat the oven. Heat to 320 degrees F.
- Press the crust. Combine the graham crumbs, butter, and sugar, then press into the bottom of a springform pan.
- Mix the filling. Beat the cream cheese until smooth, add the powdered sugar, vanilla, lemon juice, and eggs, then fold in the blueberries.
- Bake. Pour over the crust and bake for 50 to 60 minutes until the center is set but slightly jiggly and reaches 160 degrees F.
- Cool. Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour.
- Chill. Refrigerate at least 4 hours or overnight before serving.
Notes
Substitutions: Digestive biscuits can replace graham crackers, and thawed, drained frozen blueberries can replace fresh ones.
Tips: Keep the mixer on low after adding the eggs and cool the cheesecake slowly in the oven to prevent cracks.
Storage: Cover tightly and refrigerate for 4 to 5 days or freeze for up to 2 months.