I combined aspects of other recipes I have made to find this recipe. It is a perfect balance of tangy and sweet, which you can alter to your preferred taste.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
573 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
Step 3
Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
Step 4
Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
Step 5
While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
Step 6
To serve, slice cheesecake and top with blueberry sauce.
Ingredients
1 teaspoon vanilla extract
¾ cup white sugar
⅓ cup white sugar
6 tablespoons white sugar
1 cup water
4 teaspoons lemon juice
2 ½ tablespoons lemon juice
6 tablespoons butter, melted
4 teaspoons cornstarch
2 (8 ounce) packages cream cheese, at room temperature
