Lemon Blueberry Cheesecake

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted 

For the Cheesecake Filling:

24 oz cream cheese, softened 

1 cup granulated sugar

3 large eggs

1 tablespoon lemon zest 

1/4 cup fresh lemon juice 

1 teaspoon vanilla extract 

1/4 cup all-purpose flour

1 cup fresh blueberries 

For the Blueberry Topping:

1 cup fresh or frozen blueberries 

2 tablespoons granulated sugar

1 tablespoon lemon juice 

1 teaspoon cornstarch dissolved in 1 tablespoon water 

Preparation Steps:

Prepare the Crust:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, vanilla extract, and flour until smooth and well combined.

Gently fold in the fresh blueberries.

Pour and Bake:

Pour the cheesecake filling over the cooled crust in the springform pan.

Smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Prepare the Blueberry Topping:

In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to burst.

Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Remove from heat and let it cool.

Chill and Serve:

Once the cheesecake has cooled to room temperature, spread the blueberry topping evenly over the top.

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring.

Slice and serve chilled. Enjoy the burst of lemony freshness and the burst of juicy blueberries in every bite!