Directions:
Fresh Blueberry Cheesecake
To start, preheat your oven to 325°F (163°C). Mix the graham cracker crumbs with 1/4 cup of granulated sugar and the melted butter in a bowl. Once combined, press this mixture into the bottom of a 9-inch springform pan to form the crust.
In a larger mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until the mixture is smooth. Add the vanilla extract, lemon juice, and the eggs one at a time, making sure to mix well after adding each egg.
Carefully fold in the fresh blueberries, being gentle to avoid squishing them too much. Pour this creamy mixture over the prepared crust in your springform pan.
Bake the cheesecake for about 55 to 60 minutes until the center is set but still has a slight jiggle to it.
Once baked, turn off the oven and leave the oven door slightly open to let the cheesecake cool gradually for about an hour. After that, refrigerate the cheesecake for at least 4 hours, or even better, overnight, before you plan to serve it. Enjoy the delicious dessert!
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