Fresh Blueberry Cheesecake with Graham Cracker Crust
A baked graham cracker crust cheesecake with a smooth cream cheese filling and whole blueberries folded in.
Equipment
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Aluminum foil
- Rubber spatula
- thin knife
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter melted
- 24 oz cream cheese three 8 oz packages, softened
- 1 cup granulated sugar for the filling
- 2 cup fresh blueberries dry and rinsed
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 1 tbsp lemon juice
Instructions
Cooking
- Crust. Heat the oven to 325 degrees F, then press the graham crumbs, 1/4 cup sugar, and melted butter into a foil wrapped 9 inch springform pan.
- Filling. Beat the cream cheese and 1 cup sugar until smooth, then mix in the vanilla and lemon juice and add the eggs one at a time.
- Berries. Gently fold in the blueberries and pour the batter over the crust.
- Bake. Bake 55 to 60 minutes, until the edges are set and the center jiggles slightly, then cool in the oven with the door ajar for 1 hour.
- Chill. Refrigerate at least 4 hours or overnight, then serve with extra blueberries or whipped cream.
Notes
Substitutions: Thaw, drain, and dry frozen blueberries before using. Vanilla wafer crumbs can replace the graham crumbs.
Tips: Mix on low speed and cool slowly to prevent cracks.
Storage: Refrigerate covered for up to 4 days.