Lemon Blueberry Cheesecake
Lemon Blueberry Cheesecake
Line a 9×9 inch baking pan with parchment paper.
Mix together:
- 1 1/2 cups graham crumbs
- 1/4 cup melted butter
- 3 tbsp sugar
Press firmly into the bottom of the parchment lined baking pan. Set aside.
Beat together until smooth:
- 8 oz cream cheese
- 1/3 cup sugar
- 1 to 2 tsp vanilla extract
Beat in for about a minute
- 1 egg
Then blend in until smooth,
- 1/3 cup whipping cream
Stir in:
- zest of one lemon, finely minced
Pour over the prepared crust. Sprinkle:
- 1 cup fresh or frozen blueberries evenly over the cheesecake layer.
Bake for 25-30 minutes at 300 degrees F until the center sets.To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.