Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch square baking pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust.
- Bake for 30-35 minutes until set. Let cool.
- In a small saucepan, combine blueberries, lemon juice, and sugar. Simmer until blueberries break down. Strain to remove seeds if desired. Cool.
- Spread blueberry mixture over cooled cheesecake. Mix powdered sugar with a bit of lemon juice to make glaze. Drizzle over the top.
Notes
- Chill for at least 2 hours before serving.
- Use fresh or frozen blueberries.
- For a tangier flavor, add lemon zest to the cheesecake batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Bake and chill
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 100g)
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
