Categories: Cheesecake, Desserts
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 3 tbsp. sugar
- 8 tbsp. butter, melted
- For the cheesecake:
- 16 oz. cream cheese, at room temperature.
- 1/2 cup sour cream
- 3/4 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- Pinch of salt
- 2 tsp. lemon zest
- 2 tbsp. freshly squeezed lemon juice
- 1 pint fresh blueberries
Directions
-
Preheat the oven to 325˚ F. Line a 9 × 13-inch pan with foil. Lightly grease the foil. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Toss with a fork until well blended and all the crumbs are moistened. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, until lightly browned. Transfer to a wire rack to cool and maintain the oven temperature while you prepare the filling.
-
In the bowl of an electric mixer, combine the cream cheese and sour cream. Beat on medium speed until smooth. Add in the sugar and beat on medium-high speed until light and fluffy, 1-2 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, salt, lemon zest and lemon juice. Fold in the blueberries gently with a spatula until evenly incorporated. Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.
-
Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped. Transfer to a cooling rack and let cool to room temperature. Cover and refrigerate for at least 4 hours before slicing and serving.