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Categories:
graham cracker crumbs sugar unsalted butter _____ filling weight Cream Cheese sour cream sugar eggs vanilla salt lemon zest lemon juice blueberries
Viewed: 40 - Published at: 5 years agoIngredients
- FOR THE CRUST:
- 2 cups Graham Cracker Crumbs
- 3 Tablespoons Sugar
- 8 Tablespoons Unsalted Butter, melted
- _____
- FOR THE CHEESECAKE FILLING:
- 16 ounces, weight Cream Cheese, At Room Temperature
- 1/2 cups Sour Cream
- 3/4 cups Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 2 teaspoons Lemon Zest
- 2 Tablespoons Lemon Juice
- 1 pint Fresh Blueberries
Method
- Preheat the oven to 325 F. Line a 9 x 13-inch pan with foil. Lightly grease the foil. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Toss with a fork until well blended and all the crumbs are moistened. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, until lightly browned. Transfer to a wire rack to cool and maintain the oven temperature while you prepare the filling.
- In the bowl of an electric mixer, combine the cream cheese and sour cream. Beat on medium speed until smooth. Add in the sugar and beat on medium-high speed until light and fluffy, 1-2 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, salt, lemon zest and lemon juice. Fold in the blueberries gently with a spatula until evenly incorporated. Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.
- Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped. Transfer to a cooling rack and let cool to room temperature. Cover and refrigerate for at least 4 hours before slicing and serving.
