Mom’s classic cheesecake with lemon and blueberry

• Vegetarian

• Produce

  • 1/2 cup Blueberries
  • 1 Lemon peel from 1 lemon

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract

• Snacks

  • 2 cups Graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 16 oz Cream cheese

Found on savorytooth.com

Description

Directions

• Make the crust: Preheat the oven to 325 F. Mix the crust ingredients in a mixing bowl. Transfer to a greased and floured springform pan, and use a measuring cup to press down onto the bottom and sides (up about 1 inch) of the pan. Bake for 10 minutes.
• Make the filling: Using a hand mixer, beat all of the filling ingredients except the eggs until blended. Add eggs and beat until blended. Pour the filling onto the crust.
• Add the blueberries: Cook the blueberries in a small saucepan over medium heat. When they warm up, stir and crush the blueberries. Pour spoonfuls of the blueberry liquid over the cheesecake, and use a knife to add swirl patterns.
• Bake the cheesecake: Bake the cheesecake at 325 F until the top turns golden-brown, about 60 minutes. To prevent cracking during baking, add a 1-quart baking dish filled with water and place next to the cheesecake in the oven. Let cool for a few hours and refrigerate before serving.

Nutrition