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Lemon-Blueberry Cheesecake
Lemon-Blueberry Cheesecake

Lemon-Blueberry Cheesecake

4 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Base:
Butter, for greasing
9 graham crackers
2 tablespoon sugar
1/8 tablespoon ground cinnamon
1/2 stick unsalted butter, melted
Filling:
16 ounces PHILADELPHIA ORIGINAL cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
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Let's Make It
1
Heat oven to 325 degrees F.
2
Grease the bottom of a 9 by 9-inch baking pan with butter. Crush graham crackers until it's the consistency of breadcrumbs. In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon & mix well. Add melted butter and mix to fully incorporate. Pour into baking pan and firmly pat down. Bake for about 12 minutes, or until set.
3
Mix cream cheese, eggs, lemon zest, lemon juice, and sugar in a mixing bowl until well combined. It will have a smooth consistency. Pour onto the graham cracker base and sprinkle with blueberries.
4
Bake for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Serve.
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