Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8 oz) packages of cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons lemon juice
- 1 cup blueberries (fresh or frozen)
Instructions
- In a large mixing bowl, combine softened cream cheese, sugar, and vanilla extract. Beat until smooth and creamy.
- In a separate bowl, mix graham cracker crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan.
- Pour the cheesecake filling over the crust and evenly distribute. Optionally fold in blueberries.
- Bake in a preheated oven at 325°F (160°C) for 55-60 minutes. Cool gradually in the oven with the door ajar. Refrigerate for at least 4 hours before serving.
Notes
- Store covered in the refrigerator for 5-7 days.
- Freeze individual slices wrapped tightly for up to 3 months.
- Serve chilled, garnished with additional blueberries or whipped cream for added flair.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360 Kcal
- Sugar: 24g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg