RECIPE
8 INGREDIENTS11 STEPS2HR

Cheesecake with Lemon and Blueberry

4.7
6 Ratings
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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.

2HR

Total Cooking Time

8

Ingredients
Savory Tooth
Savory Tooth is a food blog featuring easy-to-make savory recipes that are (mostly) healthy and often spicy.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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Graham Cracker Crust
2 cups
Graham Cracker Crumbs
1/3 cup
Butter , melted
Cheesecake Filling
2 pckg
(8 oz)
Cream Cheese
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Directions

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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Mix the Graham Cracker Crumbs (2 cups) and Butter (1/3 cup) 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 (1/2 cup) , Vanilla Extract (1/2 tsp) , 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 (1/2 cup) 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.

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