Scale

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tbsp melted butter

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

1 tsp vanilla extract

Zest and juice of 1 lemon

1 cup fresh or frozen blueberries

For the Topping (optional):

½ cup blueberries

2 tbsp sugar

1 tbsp lemon juice

Preheat oven to 325°F (160°C). Mix crust ingredients, press into a 9-inch springform pan, and bake for 10 minutes. Cool slightly.

Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, lemon zest, and juice.

Fold in blueberries and pour into crust.

Bake for 50–60 minutes, until center is nearly set. Cool completely, then chill for at least 4 hours.

For topping, simmer blueberries, sugar, and lemon juice until thickened. Spoon over chilled cheesecake before serving.

Lemon Blueberry Cheesecake

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