Description
A delightful dessert combining creamy cheesecake with the natural sweetness of fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C).
- Mix the graham cracker crumbs with 1/4 cup of granulated sugar and the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
- In a larger bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth.
- Add the vanilla extract, lemon juice, and the eggs one at a time, mixing well after each addition.
- Gently fold in the fresh blueberries.
- Pour the mixture over the prepared crust in the springform pan.
- Bake for about 55 to 60 minutes until the center is set but still has a slight jiggle.
- Turn off the oven and leave the door slightly open to let it cool gradually for about an hour.
- Refrigerate for at least 4 hours, or overnight before serving.
Notes
For best texture, gently fold in blueberries and ensure cream cheese is fully softened to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: blueberry cheesecake, dessert, creamy, baked cheesecake