Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar (for filling)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups fresh or frozen blueberries
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar (for blueberries)
Instructions
- Preheat oven to 325°F (163°C) and line an 8×8 inch pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar; press firmly into pan and bake 10 minutes.
- Beat cream cheese and 2/3 cup sugar until smooth. Add eggs one at a time, then vanilla and lemon zest.
- Toss blueberries with cornstarch and 2 tablespoons sugar.
- Spread half the cheesecake batter over crust, sprinkle half the blueberries, then add remaining batter and top with remaining blueberries.
- Bake 45-50 minutes until edges are set and center slightly jiggles. Cool, then refrigerate 4+ hours.
- Slice and serve chilled.
Notes
- Use room temperature cream cheese and eggs for smooth batter.
- Don’t skip tossing berries with cornstarch to avoid watery filling.
- Chill thoroughly before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 16
- Calories: 250
- Sugar: 20g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg