A classic cheesecake recipe with dashes of lemon and a blueberry swirl. I love that there isn’t any sour cream here. I’m always a fan of cutting down on ingredients that don’t add much to a dish or create unnecessary complexity. You’ll notice that there’s very little sugar in this dish compared to most desserts — just 1/2 cup sugar in the filling — so it’s not cloyingly sweet or anything.
Total Time
2hr
4.7
6 Ratings
Author: Savory Tooth
Servings:
8
Ingredients
Graham Cracker Crust
•
2
cups
Graham Cracker Crumbs
•
1/3
cup
Butter
, melted
Cheesecake Filling
•
2
pckg
(8 oz)
Cream Cheese
•
2
Eggland's Best Classic Eggs
•
1/2
cup
Granulated Sugar
•
1/2
tsp
Vanilla Extract
•
1
Lemon
•
1/2
cup
Fresh Blueberries
Cooking Instructions
1.
Preheat the oven to 325 degrees F (160 degrees C).
2.
Mix the Graham Cracker Crumbs (2 cups) and Butter (1/3 cup) a mixing bowl.
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.
4.
Zest the Lemon (1) and then juice it.
5.
Using a hand mixer, beat the Cream Cheese (2 pckg), Granulated Sugar (1/2 cup), Vanilla Extract (1/2 tsp), lemon juice and zest until blended.
6.
Add Eggland's Best Classic Eggs (2) and beat until blended.
7.
Pour the filling onto the crust.
8.
Cook the Fresh Blueberries (1/2 cup) in a small saucepan over medium heat. When they warm up, stir and crush the blueberries.
9.
Pour spoonfuls of the blueberry liquid over the cheesecake, and use a knife to add swirl patterns.
10.
Bake the cheesecake at 325 degrees F (160 degrees C) until the top turns golden-brown, about 60 minutes.
11.
Let cool for a few hours and refrigerate before serving.
Nutrition Per Serving
CALORIES
225
FAT
11.4 g
PROTEIN
1.5 g
CARBS
29.8 g
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