Description
A rich and creamy blueberry cheesecake with a graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and lemon juice.
- In a separate bowl, toss blueberries with cornstarch. Gently fold blueberries into the cream cheese mixture.
- Pour the filling over the crust.
- Bake for 55-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for best flavor.
- Allow cheesecake to cool completely before refrigerating.
- Top with additional blueberries before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Blueberry Cheesecake, Cheesecake, Dessert, Blueberries