Ingredients
Scale
- 9 tablespoons unsalted butter (melted and cooled)
- 16 full-size graham crackers (or 2 cups graham cracker crumbs)
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 16 ounces cream cheese (at room temperature)
- 2 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 2 teaspoons finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups fresh blueberries (divided)
- powdered sugar (optional)
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine melted butter, graham cracker crumbs, sugar, and salt until moistened. Press firmly into the bottom of a greased baking dish.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, vanilla extract, and salt until combined.
- Gently fold in one cup of blueberries into the mixture; reserve the remaining cup for topping.
- Pour the filling over the prepared crust and scatter reserved blueberries on top. Bake for about 35 minutes until set but slightly jiggly in the center.
- Allow to cool at room temperature for an hour before refrigerating for at least three hours.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg