Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Mix the
Graham Cracker Crumbs (170 g)
and
Butter (90 g)
a mixing bowl.
Step 3
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.
Step 4
Zest the
Lemon (1)
and then juice it.
Step 5
Using a hand mixer, beat the
Cream Cheese (2 pckg)
,
Granulated Sugar (100 g)
,
Vanilla Extract (2 mL)
, lemon juice and zest until blended.
Step 6
Add
Eggs (2)
and beat until blended.
Step 7
Pour the filling onto the crust.
Step 8
Cook the
Fresh Blueberries (75 g)
in a small saucepan over medium heat. When they warm up, stir and crush the blueberries.
Step 9
Pour spoonfuls of the blueberry liquid over the cheesecake, and use a knife to add swirl patterns.
Step 10
Bake the cheesecake at 325 degrees F (160 degrees C) until the top turns golden-brown, about 60 minutes.
Step 11
Let cool for a few hours and refrigerate before serving.
