Ingredients
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
For the Cream Cheese Infused Blueberries Layer:
2 cups fresh blueberries
2 tablespoons sugar
1 tablespoon lemon juice
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Lemon Curd Glaze:
1/2 cup lemon juice
2 teaspoons lemon zest
1 cup sugar
3 eggs
1/2 cup unsalted butter, melted
For the Topping:
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
Fresh blueberries for garnish
Lemon zest for garnish
Instructions
Directions:
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
In a saucepan over medium heat, combine blueberries, 2 tablespoons sugar, and lemon juice. Cook until blueberries start to burst and release juices, then cool.
Beat cream cheese with 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla extract. Fold in the cooled blueberry mixture. Pour over crust and bake for 50 minutes.
For the lemon curd glaze, whisk together lemon juice, zest, sugar, and eggs in a saucepan over medium heat. Add melted butter. Stir constantly until thickened, about 10 minutes. Cool and spread over the cooled cheesecake.
Whip heavy cream with confectioners’ sugar until stiff peaks form. Top cheesecake with whipped cream, garnish with fresh blueberries and lemon zest.
Notes
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes | Kcal: 450 | Servings: 8 slices