Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- Zest and juice of 2 lemons
- 1 cup fresh blueberries (plus extra for topping)
- For the Topping:
- 1 cup whipped topping (like Cool Whip)
- 1/4 cup lemon curd (optional)
- Additional blueberries for garnish
Directions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan to create the crust. Bake for 10 minutes, then let cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until combined. Add the vanilla extract, lemon zest, and lemon juice, and mix until well blended.
- Add the eggs one at a time, mixing well after each addition. Gently fold in the fresh blueberries.
- Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for about 1 hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped topping and drizzle with lemon curd if desired. Garnish with additional blueberries.
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 1 hour 25 minutes (plus chilling) | Kcal: 350 kcal | Servings: 12 servings
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