Indulge in the heavenly delight of homemade blueberry cheesecake with a buttery graham cracker crust. This recipe features a creamy filling bursting with fresh blueberries, topped with a luscious blueberry compote. Treat yourself to a slice of bliss today!
☆Ingredients for Crust:
1/4 cup granulated sugar
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
Ingredients for Filling:
1 cup granulated sugar
3 large eggs
3 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 cups fresh blueberries
☆Instructions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press the mixture onto the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.
In a large mixing bowl, beat cream cheese and sugar until smooth.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and lemon juice.
Gently fold in 2 cups of fresh blueberries.
Pour the filling over the cooled crust, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly browned.
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
Enjoy