Description
A creamy and tangy cheesecake with a burst of fresh blueberries and lemon zest.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1/2 cup blueberry preserves (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
- Stir in lemon zest and lemon juice. Gently fold in blueberries.
- Pour mixture over the crust. Bake for 45-50 minutes or until the center is set.
- Cool completely, then refrigerate for at least 4 hours. Top with blueberry preserves before serving.
Notes
You can customize the seasonings to taste.