Blueberry Lemon Cheesecake

I went blueberry picking, baked some blueberry cream cupcakes, and am still in a blueberry craze. With lots more berries to spare, I decided to bake some more treats with these luscious fruits.

So, here’s a recipe I found on Pip and Ebby. I followed most of their instructions, but made minor changes. Overall, this cheesecake was delicious thanks to the juicy blueberries and the zing from the lemons.

Let’s get baking!

The Perfect Blueberry Lemon Cheesecake Recipe

INGREDIENTS FOR CRUST

10 graham crackers

2 tablespoons brown sugar

2 tablespoons granulated sugar

5 tablespoons butter, melted

INGREDIENTS FOR CHEESECAKE FILLING

1 8 ounce cream cheese, softened

1 tablespoon milk

1 egg

1/4 cup sugar

1 tablespoon all purpose flour

1 tablespoon lemon zest

2 tablespoons lemon juice

1 pint of blueberries

INSTRUCTIONS FOR GRAHAM CRACKER CRUST:

STEP 1:

While the oven is preheating to 350 degrees Fahrenheit, pulse or crush the graham crackers until fine crumbs form. Then, mix the crumbs with the sugars.

STEP #2:

Add the melted butter into the graham cracker mixture and mix until evenly moistened. Grease a 9 x 9 pan and press the graham cracker mix into the pan. Bake for 10 minutes. After, set the crust aside to cool.

INSTRUCTIONS FOR CHEESECAKE FILLING:

STEP #1:

While the crust is cooling, combine the softened cream cheese, milk, egg, sugar, and flour.

STEP #2:

Mix in the lemon juice and zest to the cream cheese filling. Then, fold in 3/4 pint of the blueberries into the mixture. Pour over the graham cracker crust. With the leftover 1/4 pint of blueberries, sprinkle it on top.

STEP #3:

Bake for 45 minutes. Once finished, allow the cheesecake to cool in the refrigerator for about 4 hours. Lastly, serve and enjoy!

This baked good has everything I love: cheesecake, lemon, and blueberries; It’s perfect! I hope you all enjoy this blueberry lemon cheesecake recipe as much as I did.

With Beauty, Grace, and Love